pâte briséen.

Brit.

/pɑːt ˈbriːzeɪ/,

/ˌpɑːt briːˈzeɪ/,

/pat ˈbriːzeɪ/,

/ˌpat briːˈzeɪ/, U.S.

/ˌpɑt ˈbrizeɪ/,

/ˌpɑt briˈzeɪ/

Forms: 1800s pate brisee, 1900s pâté brisée (irregular), 1900s– pâte brisée.

Origin: A borrowing from French. Etymon: French pâte brisée.

Etymology: < French pâte brisée (not dated in dictionaries of French) < pâte paste, pastry (see paste n.) + brisée , feminine of past participle of briser to break (see brisé n.²).The form pâté brisée (with pronunciation /pateɪ ˈbriːzeɪ/) probably arises from confusion with pâté n.³

Cookery.

Short pastry.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > [noun] > types of pastry

puff paste1598

bread pastea1654

wafer-paper1718

puff pastry1788

suet crust1809

pâte brisée1824

pasta frolla1848

chou pastry1892

puff1908

filo1946

shortcrust pastry1951

1824 A. B. Beauvilliers Art French Cookery 210 Pâte brisée. Take a quart of flour..an ounce of salt, a pound and a half of butter [etc.].

1845 E. Acton Mod. Cookery xvi. 405 Pate Brisee, or French Crust For Hot Or Cold Meat-Pies.

1875 Cassell's Dict. Cookery 166/2 Pâté Brisée, Pâte Brisée, the short, crisp crust which is so much used by the French for pies.

1960 E. David French Provinc. Cooking 205 This is one version of the pâte brisée..used for most open tarts in French cookery.

1978 N.Y. Times 29 Mar. c6/6 A pâté brisée is one of the best sweet pastry doughs.

1999 J. Harris Chocolat (2000) xxxvi. 296 A slice of tartelette méridionale, made on biscuit-thin pâte brisée.

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

单词	pâte brisée
释义	pâte briséen. Brit. /pɑːt ˈbriːzeɪ/, /ˌpɑːt briːˈzeɪ/, /pat ˈbriːzeɪ/, /ˌpat briːˈzeɪ/, U.S. /ˌpɑt ˈbrizeɪ/, /ˌpɑt briˈzeɪ/ Forms: 1800s pate brisee, 1900s pâté brisée (irregular), 1900s– pâte brisée. Origin: A borrowing from French. Etymon: French pâte brisée. Etymology: < French pâte brisée (not dated in dictionaries of French) < pâte paste, pastry (see paste n.) + brisée , feminine of past participle of briser to break (see brisé n.²).The form pâté brisée (with pronunciation /pateɪ ˈbriːzeɪ/) probably arises from confusion with pâté n.³ Cookery. Short pastry. ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > [noun] > types of pastry puff paste1598 bread pastea1654 wafer-paper1718 puff pastry1788 suet crust1809 pâte brisée1824 pasta frolla1848 chou pastry1892 puff1908 filo1946 shortcrust pastry1951 1824 A. B. Beauvilliers Art French Cookery 210 Pâte brisée. Take a quart of flour..an ounce of salt, a pound and a half of butter [etc.]. 1845 E. Acton Mod. Cookery xvi. 405 Pate Brisee, or French Crust For Hot Or Cold Meat-Pies. 1875 Cassell's Dict. Cookery 166/2 Pâté Brisée, Pâte Brisée, the short, crisp crust which is so much used by the French for pies. 1960 E. David French Provinc. Cooking 205 This is one version of the pâte brisée..used for most open tarts in French cookery. 1978 N.Y. Times 29 Mar. c6/6 A pâté brisée is one of the best sweet pastry doughs. 1999 J. Harris Chocolat (2000) xxxvi. 296 A slice of tartelette méridionale, made on biscuit-thin pâte brisée. This entry has been updated (OED Third Edition, June 2005; most recently modified version published online March 2022). < n.1824
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