| 单词 | à la périgueux |
| 释义 | > as lemmasà la Périgueux attributive and as postmodifier (also in à la Périgueux). Designating a sauce made from truffles cooked with fortified wine, or a dish made with this sauce. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [adjective] > specific sauces Périgueux1824 Genevoise1829 bigarade1833 Genevese1845 poblano1927 peri-peri1959 marinara1969 1781 G. Dalrymple Pract. Mod. Cookery 337 Pâte de Perdrix à la Perigueux. Partridge-pie Perigueux-fashion... Singe, draw, and truss the partridges as for boiling; make a farcie with their livers, and livers of poultries, chopt truffles, sweet herbs, scraped lard or butter, pepper and salt; stuff the partridges with some of this farcie.] 1824 Ld. Byron Don Juan: Canto XV lxiii. 36 A turbot for relief of those who cram, Relieved with dindon à la Parigeux [1826 Perigeux]. 1846 A. Soyer Gastron. Regenerator 25 Sauce Perigeux. Put four middling-sized truffles..into a stewpan with a glass of sherry. 1877 E. S. Dallas Kettner's Bk. of Table 340 Perigueux sauce..is the best brown sauce, with a glass of sherry or Marsala added to it, and a quantity of chopped truffles. 1937 X. M. Boulestin Finer Cooking ii. 84 For the Sauce Périgueux.—Chop the trimmings of the truffles finely and cook them in a small saucepan with a glass of Madeira. 1972 G. A. Browne 11 Harrowhouse St. (1973) v. 51 Next came Tournedos Rossini. Filets of beef..covered with Périgueux sauce. 2003 N.Y. Times (Nexis) 28 May f9/1 Kobe beef with potato-leek pirogi and a lush Perigueux sauce seems like a shotgun wedding. < as lemmas |
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