单词 | salpicon |
释义 | salpiconn. Cookery. A kind of stuffing for veal, beef, or mutton, also used as a garnish for vol-au-vents and the like. ΘΚΠ the world > food and drink > food > additive > stuffing > [noun] > other stuffings pudding1598 salpicon1723 force-fish1736 rice dressing1886 1723 J. Nott Cook's & Confectioner's Dict. sig. Gg7v Make a Hole in your Piece of roast Meat..and pour the Salpicon into the Hole. 1726 Dict. Rusticum (ed. 3) Salpicon, a Ragoe usually made for large Joints of Beef, Veal, or Mutton, which are to be served up roasted for the side Dishes. 1824 Ld. Byron Don Juan: Canto XV lxvi. 38 Then there was..‘A l'Espagnole’, ‘timballe’, and ‘Salpicon’. 1828 N. Webster Amer. Dict. Eng. Lang. (citing Bacon, prob. in error). 1877 E. S. Dallas Kettner's Bk. of Table 81 Bouchées—Morsels—These are small Vol-au-vents..filled with a salpicon of chicken, game or fish. 1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) lxi. 1651 Salpicon.—This name is applied to the various mixtures used in filling timbales, bombs, patty-cases. 1936 D. Lucas & R. Hume Au Petit Cordon Bleu 44 Mix the sauce into the salmon, mushrooms, and onions and pour this salpicon on to the bottom of the dish. 1965 E. David French Provinc. Cooking (ed. 2) 99 Salpicon. May be one of a score of mixtures comprising flavouring vegetables, herbs, ham, veal, fish or meat but always cut into very small dice and bound into a thick white or brown sauce. Used as a stuffing, or as a garnish for little tartlets or vols-au-vent. 1977 Time 25 Apr. 17/2 He makes..a saddle of boned lamb stuffed with a mousse of chicken, accompanied by a salpicon of kidneys, brains and sweetbreads. This entry has not yet been fully updated (first published 1909; most recently modified version published online June 2021). < n.1723 |
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