poule au potn.

Brit.

/ˌpuːl əʊ ˈpəʊ/, U.S.

/ˌpul oʊ ˈpoʊ/

Origin: A borrowing from French. Etymon: French poule au pot.

Etymology: < French poule au pot (second half of the 18th cent. or earlier) < poule hen (see pull n.²) + au in the + pot pot n.¹Frequently (e.g. in quot. 1849) with allusion to a saying attributed to Henry IV (1553–1610), King of Navarre (1572–1589) and subsequently the first Bourbon King of France (1589–1610), who is believed to have uttered words to the effect ‘I desire that in my kingdom no peasant be so poor that he might not have a chicken casserole on Sundays’.

Cookery.

A boiled chicken casserole.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > fowl dishes > [noun]

blancmange1377

bouce Janec1420

sweet-blanchc1430

dumpoke1698

temperade1699

biberot1706

howtowdie1728

alderman?1782

suprême de volaille1822

chicken fixings1837

paprikahendl1839

poule au pot1849

Marengo1861

paprikahuhn1870

Peking duck1874

poule au riz1882

Maryland chicken1888

chicken finger1900

arroz con pollo1901

moo goo gai pan1902

chicken à la King1905

coq au vin1915

chicken burger1933

supreme of chicken1939

cassoulet1940

chicken rice1950

piccata1963

chicken tender1969

turducken1982

Kiev1993

chimaek2012

1849 Littell's Living Age 21 Apr. 119/2 Henry VI.[sic] contented himself with eating la poule au pot, in common with his subjects.

1884 N. Lake Menus made Easy iv. 99 A fowl boiled and served with Bourgeoise sauce is called Poule au pot.

1930 M. T. Bonney & L. Bonney French Cooking for Eng. Kitchens vii. 150 The Poule au Pot has as dignified a place on a menu as the Poussin.

1989 Time Out 18 Oct. 163/1 Not only is there a pretty good poule au pot, but also coq au vin and beef bourguignon.

2004 Los Angeles Times (Nexis) 11 Aug. f1 Other winter favorites are the simple poule au pot..or confit chicken leg.

This entry has been updated (OED Third Edition, December 2006; most recently modified version published online March 2022).

单词	poule au pot
释义	poule au potn. Brit. /ˌpuːl əʊ ˈpəʊ/, U.S. /ˌpul oʊ ˈpoʊ/ Origin: A borrowing from French. Etymon: French poule au pot. Etymology: < French poule au pot (second half of the 18th cent. or earlier) < poule hen (see pull n.²) + au in the + pot pot n.¹Frequently (e.g. in quot. 1849) with allusion to a saying attributed to Henry IV (1553–1610), King of Navarre (1572–1589) and subsequently the first Bourbon King of France (1589–1610), who is believed to have uttered words to the effect ‘I desire that in my kingdom no peasant be so poor that he might not have a chicken casserole on Sundays’. Cookery. A boiled chicken casserole. ΘΚΠ the world > food and drink > food > dishes and prepared food > fowl dishes > [noun] blancmange1377 bouce Janec1420 sweet-blanchc1430 dumpoke1698 temperade1699 biberot1706 howtowdie1728 alderman?1782 suprême de volaille1822 chicken fixings1837 paprikahendl1839 poule au pot1849 Marengo1861 paprikahuhn1870 Peking duck1874 poule au riz1882 Maryland chicken1888 chicken finger1900 arroz con pollo1901 moo goo gai pan1902 chicken à la King1905 coq au vin1915 chicken burger1933 supreme of chicken1939 cassoulet1940 chicken rice1950 piccata1963 chicken tender1969 turducken1982 Kiev1993 chimaek2012 1849 Littell's Living Age 21 Apr. 119/2 Henry VI.[sic] contented himself with eating la poule au pot, in common with his subjects. 1884 N. Lake Menus made Easy iv. 99 A fowl boiled and served with Bourgeoise sauce is called Poule au pot. 1930 M. T. Bonney & L. Bonney French Cooking for Eng. Kitchens vii. 150 The Poule au Pot has as dignified a place on a menu as the Poussin. 1989 Time Out 18 Oct. 163/1 Not only is there a pretty good poule au pot, but also coq au vin and beef bourguignon. 2004 Los Angeles Times (Nexis) 11 Aug. f1 Other winter favorites are the simple poule au pot..or confit chicken leg. This entry has been updated (OED Third Edition, December 2006; most recently modified version published online March 2022). < n.1849
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