† ramoladen.

Origin: A borrowing from French. Etymon: French ramolade.

Etymology: < French †ramolade (1693 in the source translated in quot. 1702), apparently < French regional (Picardy) ramola horseradish (variant (with dissimilation) of French regional (Walloon) ramona , ramonas , masculine form corresponding to ramonasse (1584 in Middle French as ramonache , variant (with assimilation) of ramorache (1528; < classical Latin armoracea wild radish: see armorace n.))) + -ade -ade suffix, although it is remarkable that horseradish is not specifically mentioned in any of the extant recipes for the sauce. Compare remoulade n.

Cookery. Obsolete.

A sauce for fish, made of parsley, onions, anchovies, and capers, with other seasoning.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > sauces for fish

Dutch sauce1573

ramolade1702

fish-sauce1728

Hollandaise sauce1841

tartar sauce1855

Holland sauce1877

Marie Rose1920

meunière sauce1984

1702 J. K. tr. F. Massialot Court & Country Cook 229 As soon as they are ready, they may be..serv'd up hot, with a Ramolade-Sauce underneath.

1716 P. Lamb Royal-cookery (ed. 2) 19 Toss it up a Moment in a Stew-pan, with a Ramolade made of Anchoves, Capers, Parsly and Onions shred very small.

1736 N. Bailey Dict. Domesticum Having dress'd the fillets in a proper dish, they are to be sprinkled with this ramolade.

1753 Compl. Family Compan. 47 In the mean Time, prepare this Sauce call'd a Ramolade.

This entry has been updated (OED Third Edition, June 2008; most recently modified version published online September 2020).

单词	ramolade
释义	† ramoladen. Origin: A borrowing from French. Etymon: French ramolade. Etymology: < French †ramolade (1693 in the source translated in quot. 1702), apparently < French regional (Picardy) ramola horseradish (variant (with dissimilation) of French regional (Walloon) ramona , ramonas , masculine form corresponding to ramonasse (1584 in Middle French as ramonache , variant (with assimilation) of ramorache (1528; < classical Latin armoracea wild radish: see armorace n.))) + -ade -ade suffix, although it is remarkable that horseradish is not specifically mentioned in any of the extant recipes for the sauce. Compare remoulade n. Cookery. Obsolete. A sauce for fish, made of parsley, onions, anchovies, and capers, with other seasoning. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > sauces for fish Dutch sauce1573 ramolade1702 fish-sauce1728 Hollandaise sauce1841 tartar sauce1855 Holland sauce1877 Marie Rose1920 meunière sauce1984 1702 J. K. tr. F. Massialot Court & Country Cook 229 As soon as they are ready, they may be..serv'd up hot, with a Ramolade-Sauce underneath. 1716 P. Lamb Royal-cookery (ed. 2) 19 Toss it up a Moment in a Stew-pan, with a Ramolade made of Anchoves, Capers, Parsly and Onions shred very small. 1736 N. Bailey Dict. Domesticum Having dress'd the fillets in a proper dish, they are to be sprinkled with this ramolade. 1753 Compl. Family Compan. 47 In the mean Time, prepare this Sauce call'd a Ramolade. This entry has been updated (OED Third Edition, June 2008; most recently modified version published online September 2020). < n.1702
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