| 单词 | à la polonaise |
| 释义 | > as lemmasà la polonaise 4. Cookery. A dish cooked in a Polish style, esp. a boiled or steamed vegetable garnished with topping consisting of hard-boiled egg yolks, parsley, and breadcrumbs fried in butter; (also) this topping, (more widely) breadcrumbs fried in butter. Frequently in à la polonaise. ΘΚΠ 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 1769 B. Clermont tr. Professed Cook (ed. 2) I. 40 (heading) Sauce à la Polonoise. A Polish sauce.] 1834 J. Porter Carême's Royal Parisian Pastrycook 51 Casserole of Rice à la Polonaise. Chop a sufficient quantity of the meat of partridges, pheasants, young rabbits or leverets, together with some mushrooms. 1867 P. Blot Hand-bk. Pract. Cookery 107 Polonaise [sauce].—Put four ounces of butter in a saucepan on the fire, and when melted add two or three tablespoonfuls of the soft part of bread;..stir for about one minute, salt to taste, and use. Like the Parisienne, it is used with game. 1895 J. L. W. Thudichum Cookery iv. 83 À la Polonaise is applied to every effort to introduce red beetroot or red cabbage, their juice, colour, and taste, into various dishes. 1957 Sunday Times Signal (Zanesville, Ohio) 18 Aug. 23 c/3 Polonaise is a glamor name given to a rather simple sauce. In this adaptation..fine bread crumbs and hard cooked eggs are stirred into melted butter. 1965 House & Garden Dec. 84/2 Polonaise, lightly fried breadcrumbs used in among other ingredients and not just as a topping or garnish. 2000 Polish-Amer. Jrnl. 1 May 6 They are cooked whole..in boiling salted water and garnished with Polonaise (butter-browned bread crumbs). 2003 Chicago Tribune (Nexis) 30 Mar. (Mag.) c27 They tasted good, too, when..baked a la Polonaise (with a topping of chopped hard-cooked egg yolk, parsley and breadcrumbs). < as lemmas |
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