à la royaleadj.

Brit.

/ˌa la ˌrɔɪˈɑːl/,

/ˌa lə ˌrɔɪˈɑːl/,

/ˌɑː lɑː ˌrɔɪˈɑːl/, U.S.

/ˌɑ lɑ ˌrɔɪˈɑl/,

/ˌɑ lə ˌrɔɪˈɑl/

Forms: 1600s 1800s– a la royale, 1700s 1900s a la Royale, 1700s a-la-royale, 1800s a-la-Royale, 1800s– à la Royale.

Origin: A borrowing from French. Etymon: French à la royale.

Etymology: < French à la royale (1651 as à la Royalle in the passage translated in quot. 1653) < à la à la prep. + royale , use as noun of royale , feminine of royal royal adj.

Cookery.

As postmodifier in the names of various dishes: in a royal style. Also occasionally as adv.In early use perhaps referring to a particular dish favoured by a king.In savoury dishes typically involving a combination of meats braised with herbs and spices or alcohol and delicacies, such as oysters and truffles.

ΚΠ

1653 I. D. G. tr. F. P. de la Varenne French Cook 58 Joint of Mutton after the Kingly way (a la royale) [Fr. à la Royalle].

1723 J. Nott Cook's & Confectioner's Dict. sig. U2 To dress a Leg of Mutton a la Royale... Lard the Leg..; also..lard a round piece of..Beef, or else a Leg of Veal... Put them into a Pot.., with an Onion..and all sorts of sweet Herbs.

1788 R. Briggs Eng. Art Cookery 233 Neck of Veal a la Royale... Put a few rashers of bacon at the bottom of a stewpan, put in the veal..with a quart of good gravy and a bundle of sweet herbs, [etc.].

1809 F. Nutt Imperial & Royal Cook 152 Pigeons a la royale... Put a peeled truffle in each [pigeon],..add ham: put them in a stewpan..with a few slices of veal..; cover them with..bacon [etc.].

1831 M. Willis Cookery made Easy 98 Beef a-la-Royale... Make holes in it [sc. the beef]... Fill..with fat bacon,..chopped parsley, and..oysters... Put it into a pan, pour on it a pint of boiling wine, [etc.].

1888 H. A. De Salis Dressed Game & Poultry à la Mode 14 Goose à la Royale. Having boned the goose, stuff it with the following forcemeat.

1902 A. B. Marshall Larger Cookery Bk. of Extra Recipes iv. 96 Sauce for Perch à la Royale—Put the gravy in which the fish was cooked into a stewpan with..oyster liquor, and..thick cream;..add twelve bearded sauce oysters..and use.

1924 Indiana (Pa.) Evening Gaz. 10 Dec. For ‘pears a la royale’ peel and quarter the pears. Poach in..sugar syrup to which has been added a little rum or some kirsch.

2011 Birmingham Evening Mail (Nexis) 4 Feb. 48 The hare a la royale I chose was an old-fashioned sort of thing—substantial, tasty and manly. The hare had been..formed into a sort of sausage..wrapped in pancetta..with smoked bacon lardons and foie gras.

This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021).

单词	à la royale
释义	à la royaleadj. Brit. /ˌa la ˌrɔɪˈɑːl/, /ˌa lə ˌrɔɪˈɑːl/, /ˌɑː lɑː ˌrɔɪˈɑːl/, U.S. /ˌɑ lɑ ˌrɔɪˈɑl/, /ˌɑ lə ˌrɔɪˈɑl/ Forms: 1600s 1800s– a la royale, 1700s 1900s a la Royale, 1700s a-la-royale, 1800s a-la-Royale, 1800s– à la Royale. Origin: A borrowing from French. Etymon: French à la royale. Etymology: < French à la royale (1651 as à la Royalle in the passage translated in quot. 1653) < à la à la prep. + royale , use as noun of royale , feminine of royal royal adj. Cookery. As postmodifier in the names of various dishes: in a royal style. Also occasionally as adv.In early use perhaps referring to a particular dish favoured by a king.In savoury dishes typically involving a combination of meats braised with herbs and spices or alcohol and delicacies, such as oysters and truffles. ΚΠ 1653 I. D. G. tr. F. P. de la Varenne French Cook 58 Joint of Mutton after the Kingly way (a la royale) [Fr. à la Royalle]. 1723 J. Nott Cook's & Confectioner's Dict. sig. U2 To dress a Leg of Mutton a la Royale... Lard the Leg..; also..lard a round piece of..Beef, or else a Leg of Veal... Put them into a Pot.., with an Onion..and all sorts of sweet Herbs. 1788 R. Briggs Eng. Art Cookery 233 Neck of Veal a la Royale... Put a few rashers of bacon at the bottom of a stewpan, put in the veal..with a quart of good gravy and a bundle of sweet herbs, [etc.]. 1809 F. Nutt Imperial & Royal Cook 152 Pigeons a la royale... Put a peeled truffle in each [pigeon],..add ham: put them in a stewpan..with a few slices of veal..; cover them with..bacon [etc.]. 1831 M. Willis Cookery made Easy 98 Beef a-la-Royale... Make holes in it [sc. the beef]... Fill..with fat bacon,..chopped parsley, and..oysters... Put it into a pan, pour on it a pint of boiling wine, [etc.]. 1888 H. A. De Salis Dressed Game & Poultry à la Mode 14 Goose à la Royale. Having boned the goose, stuff it with the following forcemeat. 1902 A. B. Marshall Larger Cookery Bk. of Extra Recipes iv. 96 Sauce for Perch à la Royale—Put the gravy in which the fish was cooked into a stewpan with..oyster liquor, and..thick cream;..add twelve bearded sauce oysters..and use. 1924 Indiana (Pa.) Evening Gaz. 10 Dec. For ‘pears a la royale’ peel and quarter the pears. Poach in..sugar syrup to which has been added a little rum or some kirsch. 2011 Birmingham Evening Mail (Nexis) 4 Feb. 48 The hare a la royale I chose was an old-fashioned sort of thing—substantial, tasty and manly. The hare had been..formed into a sort of sausage..wrapped in pancetta..with smoked bacon lardons and foie gras. This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021). < adj.1653
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