| 释义 |
coulis, n. Cookery.
Brit. |ˈkuːli|, U.S. |ˈkuli|
Plural unchanged
[‹ French coulis strained sauce, gravy, or broth (see cullis n.1).]
1. Originally: a broth, jelly, or gravy made from the juices of roasted or grilled meat; = cullis n.1 (now hist. and rare). Now usually: a thick, rich soup of shellfish, poultry, etc.
1603T. Lodge Treat. Plague xi. sig. G4 A coulis also is of very good nourishment, whenas the sick man cannot eate, for then must we restore him with cordiall & strong broths. 1759W. Verral Comp. Syst. Cookery 41, I propose..to shew Mr. Clouet's method of preparing his coulis or cullis. 1767tr. Menon Art Mod. Cookery 7 The..preparation of this Coulis is the same as the general Cullis. 1859R. K. Philip Dict. Daily Wants III. 1010/1 Skin the tongue, and have a sauce of coulis thickened, in which put gherkins, sliced round. 1939A. Simon Conc. Encycl. Gastron. i. 27 The water used for cooking certain kinds of fish..may further be flavoured and greatly reduced—when it is technically known as a fish coulis, by cooking in it the bones, head and débris of the fish. 1970A. L. Simon & R. Howe Dict. Gastron. 140/2 At one time coulis were sauces and also the juices which flowed from roasting meat... Today coulis denotes some thick soups made with crayfish, lobster, prawns and other crustaceans, the word being employed where bisque has formerly been used. 2000Esquire June 40/3 The roast sea bream with a coulis of lobster and homemade noodles is less than thrilling.
2. A light thin sauce of puréed vegetables (or in desserts, puréed fruit), used esp. as a garnish.
1952G. A. McCue tr. M. E. Descourtilz in Ann. Missouri Bot. Garden 39 313 The resources which it [sc. the tomato] offers to the culinary art in the preparation of ragouts and ‘coulis’, have given it admittance to all the vegetable gardens in the vicinity of Paris. 1982J. Rosso & S. Lukins Silver Palate Cookbk. 191/1 Spoon a puddle of coulis onto a small plate and set the serving of food in the middle of the pool. 1984Times 4 Feb. 11/3 Starters such as..vegetable terrine with tomato coulis. 2005Delicious Nov. (Flavours of India Suppl.) 21/4 Whizz the strawberries in a food processor, adding sugar to taste, to make a coulis. |