reinen.
/rɛn/, /reɪn/, U.S. /rɛn/, /reɪn/ Cookery.
Chiefly in à la reine: ‘in the queen's style’, designating a dish prepared in some special way. Also occasionally used alone as a postmodifier.
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the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adverb] > prepared in specific style
à la reine1723
à la Portugaise1793
au naturel1817
à la polonaise1834
à la Florentine1911
1723 J. Nott Cook's & Confectioner's Dict. sig. F7 v Veal Broth..with the Broth of the Bisks a Cullis may be made Potages a la reine.
1769 D. Hume Let. 16 Oct. (1932) II. 208 I have just now lying on the Table before me a Receipt for making Soupe a la Reine.
1845 E. Acton Mod. Cookery i. 37 Rabbit Soup A La Reine. Wash and soak thoroughly three young rabbits.
1884 Madame Valerie Cookery for Amateurs ii. 25 Soups... À la Reine. Although this potage has a fine name it is easily made if you have the remains of cold fowl or turkey.
1930 H. Belloc New Cautionary Tales 13 Turbot à la Reine, and Ices.
1958 W. Bickel tr. R. Hering Dict. Classical & Mod. Cookery 254 Sole..queen style, à la reine: poached, covered with creamed fish velouté, garnished with truffle slices and small fish dumplings.
1962 Listener 26 July 155/3 I had this dish in a tiny restaurant in the Dordogne Valley. It is called plaice reine.
2000 S. Fallon & M. Rothschild World Food: France (Lonely Planet Guide) 18 Dishes such as sauce Béchamel..and bouchée à la reine (round puff filled with poultry, sweetbread, or veal dumplings and mushrooms, in white cream sauce).
This entry has been updated (OED Third Edition, December 2009; most recently modified version published online March 2022).
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