Parmentieradj.n.

Brit.

/pɑːˈmɛntɪə/,

/pɑːˈmɒntɪeɪ/, U.S.

/ˈpɑrmən(t)ər/,

/ˈˌpɑrmən(t)iˈeɪ/

Origin: From a proper name. Etymon: proper name Parmentier.

Etymology: < the name of Antoine-Augustin Parmentier (1737–1813), French agriculturist, who popularized potatoes in France. Compare French Parmentière potato (1812). O.E.D. Suppl. (1982) gives only the non-naturalized pronunciation (pāɹma·ṅtiˌe) /pɑːˈmɑ̃tiːeɪ/.

Cookery.

Of a dish: made with or accompanied by potatoes. Also used as postmodifier, and independently as n.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > garnishing > [adjective] > accompanied by specific food

printanier1793

truffled1820

Parmentier1875

oystered1885

à la mode1893

1875 Harper's Mag. Oct. 767/1 The following is the menu for dinner on the eightieth ‘jour de siége’ at Vachettes... ‘Parmentier soup. Butter demi-sel. Hors-d'œuvres: horse sausage.’

1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) xliii. 1314 Parmentier Eggs... Poach the eggs in salted water flavoured with lemon-juice, and place them carefully in the halved potatoes.

1929 A. E. Housman Let. 14 Sept. (1971) 284 Food not varied or inventive, especially soup: I do not mind Santé twice in ten days, but Parmentier I do.

1951 Good Housek. Home Encycl. 580/2 The term is now applied to a number of potato dishes... Parmentier soup.

2000 A. Bourdain Kitchen Confid. (2001) 69 ‘Beef Parmentier?’ ‘Shepherd's pie?’.. Sounds like leftovers to me.

This entry has been updated (OED Third Edition, June 2005; most recently modified version published online March 2022).

单词	parmentier
释义	Parmentieradj.n. Brit. /pɑːˈmɛntɪə/, /pɑːˈmɒntɪeɪ/, U.S. /ˈpɑrmən(t)ər/, /ˈˌpɑrmən(t)iˈeɪ/ Origin: From a proper name. Etymon: proper name Parmentier. Etymology: < the name of Antoine-Augustin Parmentier (1737–1813), French agriculturist, who popularized potatoes in France. Compare French Parmentière potato (1812). O.E.D. Suppl. (1982) gives only the non-naturalized pronunciation (pāɹma·ṅtiˌe) /pɑːˈmɑ̃tiːeɪ/. Cookery. Of a dish: made with or accompanied by potatoes. Also used as postmodifier, and independently as n. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > garnishing > [adjective] > accompanied by specific food printanier1793 truffled1820 Parmentier1875 oystered1885 à la mode1893 1875 Harper's Mag. Oct. 767/1 The following is the menu for dinner on the eightieth ‘jour de siége’ at Vachettes... ‘Parmentier soup. Butter demi-sel. Hors-d'œuvres: horse sausage.’ 1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) xliii. 1314 Parmentier Eggs... Poach the eggs in salted water flavoured with lemon-juice, and place them carefully in the halved potatoes. 1929 A. E. Housman Let. 14 Sept. (1971) 284 Food not varied or inventive, especially soup: I do not mind Santé twice in ten days, but Parmentier I do. 1951 Good Housek. Home Encycl. 580/2 The term is now applied to a number of potato dishes... Parmentier soup. 2000 A. Bourdain Kitchen Confid. (2001) 69 ‘Beef Parmentier?’ ‘Shepherd's pie?’.. Sounds like leftovers to me. This entry has been updated (OED Third Edition, June 2005; most recently modified version published online March 2022). < adj.n.1875
随便看	nonpermissive nonperpetuity nonpersistent nonperson nonpersonal nonpersons nonpertinent nonphallic nonphenomenal nonphilosopher nonphilosophers nonphilosophical nonphilosophically nonphonemic nonphonetic nonphotosynthetic nonphysical nonphysically not a hope in hell not a hundred miles from not a jack not a know i know not a little not a million miles away from not a million miles etc from