| 释义 |
‖ gratin Cookery.|gratɛ̃|
[Fr., f. gratter, earlier grater grate v.1]
a. A manner of preparing viands by treating them with raspings of bread and cooking them between two fires so as to produce a light crust; hence, the dish so cooked; spec. the light crust on the surface of such dishes, now usu. formed by a sprinkling of breadcrumbs or grated cheese browned in the oven or under the grill. (See also quots. 1846 and 1877, where the meaning given may be the result of some error.) Hence phr. au gratin |o gratæ̃|: cooked in this way; also, as n.
1806J. Simpson Compl. Syst. Cookery 139 Crayfish au gratin. 1844Thackeray in New Monthly Mag. July 418 Eels, salmon, lobsters, either au gratin or in cutlets. 1846Francatelli Mod. Cook p. xii, Gratins, a term applied to consolidated soups and sauces; also to certain dishes of high character, consisting of game, poultry, fish, vegetables, or maccaroni, &c., improved by great care and finish, through the use of concentrated sauces or gravies. Ibid. 56 Farce of fat livers for gratins. 1846A. Soyer Gastronomic Regenerator 112 Sole au gratin. Note, In France we have silver dishes on purpose for au gratins, in which they are dressed and served to table, the gratin adhering to the bottom of the dish. 1877Cassell's Dict. Cookery, Gratin is a French forcemeat. It may be made either of the lean part of veal or the breast and wings of a fowl. 1889A. B. Marshall Cookery Bk. 219 Maccaroni au Gratin. 1897Nansen in Daily News 9 Feb. 8/4 A fish gratin made of powdered fish and Indian meal and train oil. a1936Kipling Something of Myself (1937) v. 144 The diamond's tip bubbled like cauliflower au gratin. 1964Good Housek. New Cooking v. 57 Egg and Spinach Au Gratin... Sprinkle on the remaining cheese and grill until golden.
b. attrib.
1889A. B. Marshall Cookery Bk. 17 Gratin Sauce (for Fish). 1901C. H. Senn New Cent. Cook. Bk. 599 Butter a silver-plated gratin-dish. 1902Daily Chron. 15 Feb. 8/4 Drain and turn into a gratin dish,..cover with fine breadcrumbs. 1965House & Garden Dec. 84/3 A gratin dish often does contain cheese, but it is not a vital ingredient.
c. transf. The ‘upper crust’ of society.
1934E. F. Thomas Portrait of Widow iii. 28 Did you chance to know the Duchesse de Mallincourt in Paris? She always received the gratin of the American colony. 1959Sunday Times 17 May 15/4 She belonged to the Edwardo-Georgian gratin. 1967S. Pakenham Sixty Miles from England xiv. 185 Madeleine Lemaire had one of the most famous Paris salons, where all but the very highest gratin of the French nobility congregated.
Hence ˈgratinate v. [after F. gratiner: see -ate3], to cook (food) au gratin.
1902in Webster Suppl. |