| 释义 |
‖ navarin|navarɛ̃|
[Fr.]
A mutton stew made with small onions and potatoes. Also navarin printanier |prɛ̃tanje|, a navarin made with spring vegetables.
1877E. S. Dallas Kettner's Bk. of Table 309 Navarin is a stupid word which has arisen from a desire to get rid of the unintelligible and misleading name, Haricot de mouton, without falling back on the vulgar phrase, Ragoût de mouton. It was at first selected with a thought of punning upon the navet or turnip, which is so prominent in the Haricot de mouton. 1907A. Escoffier Guide Mod. Cookery xv. 448 Navarin Printanier... Transfer the pieces of mutton..to another saucepan with..small, new onions..new trimmed carrots..new turnips..new potatoes..fresh peas, and..French beans. 1951E. David French Country Cooking 111 Navarin Printanier. This is a ragoût of lamb or mutton to which spring vegetables give special character... As soon as they [sc. peas] are cooked the Navarin is ready. 1963Economist 30 Nov. 931/2 A basic recipe like navarin. 1966Vogue Nov. 154/3 Dishes of the day may be Navarin Printanier, daube of lamb..or Chicken à la King. 1970Simon & Howe Dict. Gastron. 275 Navarin, the French culinary name for a ragoût of mutton..made either with small onions and potatoes or with different vegetables such as carrots, turnips, new potatoes and green peas in which case à la printanière is added to its name. |