| 释义 |
rissole|ˈrɪsəʊl|
[a. F. rissole, OF. ruissolle, rois(s)ole, rousole, etc., perh. repr. pop. L. russeola, fem. of L. russeolus reddish.
An early adoption of the word occurs in the following passage: 1340 Ayenb. 253 Ase doþ þe bysye oþer þe malancolien þet byeþ ylich þan þat zeky þe crammeles ine þe russoles. (See also rishew.)]
An entrée made of meat or fish, chopped up and mixed with bread-crumbs, egg, etc., rolled into a ball or small thick cake and fried.
1706in Phillips (ed. Kersey), Rissole, a sort of minced Pie made of Capons-Breasts, Calves-Udder, Marrow, Bacon, fine Herbs, &c. and fry'd in Lard to give it a brown Colour. 1725Fam. Dict. s.v. Tourte, They may be garnish'd with Rissoles, Apple-Fritters, or any thing else of the like nature. 1860Reade Cloister & H. ii, Fish came on the table in a dozen forms, with..an immense variety of ‘brouets’ known to us as ‘rissoles’. 1877A. B. Edwards Up Nile ix. 241 A black-looking rissole of chopped meat and vegetables.
transf.1877A. B. Edwards Up Nile vi. 147 The..beetle was..engaged in the preparation of a large rissole of mud. |