| 释义 |
Savoy|səˈvɔɪ|
Also 6 Savoie, Savoye.
[a. F. Savoie, the name of a region of S.E. France, south of the Lake of Geneva.]
1. In full, Savoy cabbage († Savoy cole, † Savoy colewort, † Savoy kail, Savoy sprouts). A rough-leaved hardy variety of the common cabbage, much grown for winter use.
1578Lyte Dodoens iv. vi. 552 Sauoye Colewurtes. 1597Gerarde Herball ii. xxxvi. 247 Sauoie Cole is also numbred among the headed Coleworts or Cabbages. 1657W. Coles Adam in Eden lxxxvi, The Savoy Cole and the Cole-flory..must be sowed in April. 1689in Thanes of Cawdor (Spald. Club) 353, 1 unce Savoy kaell. 1699Evelyn Acetaria §11 The Broccoli from Naples.. are very delicate, as are the Savoys. 1707Mortimer Husb. (1721) II. 132 The Savoy Cabbage, which is one of the best sort and very hardy. 1747H. Glasse Cookery 58 Savoys Forced and Stewed. 1764E. Moxon Eng. Housew. (ed. 9) 132 To boil Savoy Sprouts. 1855Delamer Kitch. Gard. (1861) 57 There is a vulgar idea..that Savoy cabbages are improved by exposure to frost. 1856Glenny Gard. Every-d. Bk. 17/1 Frosts, that will kill all other greens, will leave Savoy Sprouts..untouched. 1881Encycl. Brit. XII. 287/2 The savoys come into use in autumn, and continue until the spring.
2. In full, Savoy biscuit. A kind of sponge-biscuit, made of finger-shaped pieces of paste covered with sifted sugar which when baked are joined together in pairs; so also Savoy drop, Savoy ring. Similarly Savoy cake, a large sponge cake baked in a mould; also called a Savoy mould. Savoy bag, a bag with a narrow orifice through which the paste for making the biscuits is laid out.
1723J. Nott Cook's & Confectioner's Dict. sig. Fv, Savoy Biskets... Eggs..Rose-water..Sugar..beaten as thick..as Cream... The finest flour... Bake. 1764E. Moxon Eng. Housw. (ed. 9) Suppl. 10 Slips of bread cut long like Savoy biskets. 1822Cook's Oracle (ed. 4) 494 Savoy Cake, or Sponge Cake in a Mould. 1854G. Read Compl. Biscuit & Gingerbr. Baker's Assist. (ed. 2) 76 Savoy Cakes... Almond Savoy Cakes. Ibid. 77 Savoy Biscuits and Drops. 1862Francatelli Eng. & Foreign Confectioner 96 These Savoy biscuits should present a smooth surface, and be of a light fawn colour. 1866Massey's Biscuit Bk. 3 Savoy Drops... Savoy Rings. 1889R. Wells Bread & Biscuit Baker 47 The Savoy Biscuits must be laid out from a savoy bag on ‘cap’ paper one half round and one half long. The French Savoys must be laid out oval, and when baked two are to be put together. 1892Encycl. Pract. Cookery (ed. Garrett) I. 138/2 A Biscuit-bag, sometimes called a ‘savvy-bag’ being used very much to prepare Savoy Biscuits.
3. The name of the Savoy Theatre in London, used attrib. to designate the Gilbert and Sullivan operas originally presented there by the D'Oyly Carte company.
1889G. B. Shaw in Star 13 Dec. 2/4 A new Savoy opera is an event of no greater artistic significance than..a new oratorio by Gounod. 1893― in World 11 Oct. 23/2 The announcement of a new Savoy opera always throws the middle-aged playgoer into the attitude of expecting a surprise. 1902Encycl. Brit. XXXIII. 56/2 The Savoy operas did not aim at intellectual or emotional grandeur, but at providing innocent and wholesome pleasure. 1907W. S. Gilbert in Daily Mail Year Bk. 90/1 Savoy opera..was snuffed out by the deplorable death of my distinguished collaborator, Sir Arthur Sullivan. 1930Times 22 Mar. 13/4 Savoy Opera is a tree deeply rooted in our national fantasy. 1961Sunday Times 30 Apr. 12/3 Today only the Savoy operettas and the Bab Ballads remain alive to judge him [sc. W. S. Gilbert] by. |