| 释义 |
charlotte|ˈʃɑːlət|
[F. charlotte: possibly the feminine proper name.]
A dish made of apple marmalade covered with crumbs of toasted bread; also, a similar dish made with fruit other than apple. Hence, charlotte russe, a dish composed of custard enclosed in a kind of sponge-cake.
1796J. Barlow Hasty-Pudding i. 9 The Charlotte brown, within whose crusty sides A belly soft the pulpy apple hides. 1807M. E. Rundell New Syst. Domestic Cookery (ed. 2) vi. 249 A Charlotte. Cut as many very thin slices of white bread as will cover the bottom and line the sides of a baking dish, but first rub it thick with butter. Put apples, in thin slices, into the dish. a1845Barham Ingol. Leg. ser. 3 (1847) 247 They soon played the deuce With a large Charlotte Russe. 1846‘A Lady’ Jewish Manual 139 Apple charlotte. Ibid. 190 Another excellent recipe for a fruit charlotte. 1855Thackeray Newcomes v, He would have had jellies and Charlottes Russes, instead of mere broth, chicken and batter pudding. 1859Sala Tw. round Clock (1861) 246 Charlottes of a thousand fruits. 1860O. W. Holmes Elsie V. (1887) 90 Charlottes, caky externally, pulpy within. 1899Daily News 15 July 7/5 A Neapolitan Cherry Charlotte. 1946M. Dickens Happy Prisoner iv. 55 It's apple charlotte, with the top off the milk. |