escalopen.
/ᵻˈskaləp/, /ɛˈskaləp/, /ˈɛskəlɒp/, /ˌɛskəˈlɒp/, /ˈɛskələʊp/, U.S. /əˈskɑləp/, /ɛˈskɑləp/, /əˈskæləp/, /ɛˈskæləp/ Thin slices of boneless meat (occasionally of fish), prepared in various ways; esp. a special cut of veal taken from the leg.
ΘΚΠ
the world > food and drink > food > animals for food > cut or piece of meat > [noun] > slice or strip of meat
randc1330
steak1530
collop1577
stroke1581
sticking draught1688
scallop1723
fillet1725
cut1770
escalope1828
1828 E. Bulwer-Lytton Pelham III. viii. 128 You have neither applauded my jokes, nor tasted my escallopes.
1845 J. Bregion & A. Miller Pract. Cook 41 Escalopes, small pieces of meat cut in the form of some kind of coin.
1877 E. S. Dallas Kettner's Bk. of Table 179 Many cooks here..begin to speak of escalopes of veal and of other meat.
1894 C. Ranhofer Epicurean 690 Escalops of tenderloin of beef with truffles.
1900 S. Beaty-Pownall ‘Queen’ Cookery Bks. IV. ii. 16 These [entrées]..are also termed escalopes,..médaillons, &c... These latter terms are nowadays more frequently applied to beef or veal, or even fish, than to mutton.
1956 R. Frost Small Hotel in Plays of Year XIII. 154 It says here that this is an escalope of veal Viennoise. In the appalling bilingual jargon of small hotels that means to say that it's a Wiener Schnitzel.
1959 Good Food Guide 97 One member notes for special praise the escalope Holstein at 6/-.
1963 Listener 24 Jan. 187/2 The veal escallops are cooked in cider for half an hour.
This entry has not yet been fully updated (first published 1972; most recently modified version published online March 2022).
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n.1828