| 单词 | casserole pan |
| 释义 | > as lemmascasserole pan 1. A kind of stew-pan. Now: a dish cooked and served in a casserole. Also à la casserole, now usually en casserole (en casserole adv.). Also attributive, as casserole cookery, casserole dish, casserole pan. ΘΚΠ the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > pan > saucepan or stewpan goose-pan1420 saucepot1516 stupnet1560 beef-boiler1611 chafern1613 stupan1617 stewpot1629 saucepan1639 stewpan1653 casserole1725 goblet1739 double boiler1879 double saucepan1880 cassolette1898 cassoulet1940 saucier1978 the world > food and drink > food > food manufacture and preparation > cooking > [adjective] > cooked in specific vessel scalloped1737 jugged1747 smothered1748 à la casserole1870 panned1870 griddled1883 en cocotte1907 slow-cooking1914 tandoori1958 tandoor-cooked1977 the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > cooked food > stewed food stewed-pot1596 stufata1771 cassolette1813 ratatouille1835 flummadiddle1872 casserole1958 chankonabe1959 1725 R. Bradley Chomel's Dictionaire Œconomique at Roach Roaches may..be dress'd in a Casserole. 1849 R. Curzon Visits to Monasteries Levant 342 Not a scrap of furniture, not even a pipkin or a Casserole. 1870 U. Dubois Cosmopol. Cookery §727 Capon of Caux, roasted ‘à la casserole’... Braised or roasted in a stewpan. 1898 J. A. E. Roundell Pract. Cookery Bk. 264 Chicken à la Casserole. 1904 C. H. Senn (title) Chafing Dish and Casserole Cookery. 1905 A. Kenney-Herbert Common-sense Cookery 292 A poulet, or pheasant à la casserole. 1906 A. Filippini Internat. Cook Bk. 378 Heat one tablespoon butter in an earthen casserole pan. 1906 A. Filippini Internat. Cook Bk. 565 Sweetbreads en Casserole. Blanch and trim six heart sweetbreads. Place in an earthen casserole dish [etc.]. 1958 A. White tr. Colette Claudine in Paris i. 9 The yellow chanterelles that go so well with creamy sauces and casserole of veal. 1960 Observer 17 Jan. 14/4 A casserole, once upon a time, was a pan with a handle, made in tinned copper, earthenware, enamelled iron or some other heat-resistant material... In Britain to-day the casserole has become a portmanteau word for any receptacle in a fire-resistant material, with or without a lid, that goes both into the oven and on to the dinner-table. < as lemmas |
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