| 释义 |
ˈpuff-ˌpaste
[f. puff n. or vb. stem: cf. puft paste in puffed 1.]
Cookery. A fine kind of flour paste, made very light and flaky by successive rollings and butterings.
1611Cotgr., Gasteau feuilleté, a cake of puffe-past. 1611Florio, Fogliáta, light-paste or puffe-paste [1598 puft paste]. 1615Markham Eng. Housew. ii. ii. 65 For the making of puffe-past of the best kind, you shall take the finest wheat flowre [etc.]. 1633Marmion Antiquary iv. i, An artificial hen made of puff-paste. 1747H. Glasse Cookery viii. 75 Puff-Paste. Take a quarter of a Peck of Flour, rub fine half a Pound of Butter, a little Salt,.. roll it up, and roll it out again; and so do nine or ten times, till you have rolled in a Pound and half of Butter. 1860Tyndall Glac. i. 6, I followed up the observations..and had several practical lessons in the manufacture of puff-paste and other laminated confectionery.
b. fig. Applied to persons or things of a light, flimsy, or unsubstantial character.
1602Marston Ant. & Mel. iii. Wks. 1856 I. 38 [To a dandy] Avoide, puffe paste, avoide. 1622Mabbe tr. Aleman's Guzman d' Alf. ii. 169 Such store of this puffe-paste of vaine-glory had I swallowed downe my throat. 1673Marvell Reh. Transp. II. 266 There is indeed material intellectual Puff-past; Pinners-hall has nothing like it. 1845Gentl. Mag. i. 390/2 It is seldom that Guides..to what are called Watering-places..are anything more than puff-paste.
Hence ˈpuff-ˌpasted a., ? baked in or made of puff-paste; so also ˈpuff-ˈpastry, fine pastry made with puff-paste; † ˈpuff-ˈpasty, a ‘pasty’ or pie made of puff-paste.
a1693Urquhart's Rabelais iii. xxviii. 231 Puff-pasted cock. 1707J. Stevens tr. Quevedo, Knight's Epist. iii, Could you find no body else to beg Puff Pasties of? 1853E. S. Sheppard Ch. Auchester xiv, Boiled custards, puff pastry, and our choicest preserves. |