| 释义 |
‖ émincé|emɛ̃se|
Also emincé.
[Fr.]
(See quot. 1961.)
1907G. A. Escoffier Guide to Mod. Cookery xv. 446 An unalterable principle governs the preparation of emincés and hashes, which is that the meats constituting these dishes should never boil if it be desired that they be not hard. 1947L. P. De Gouy Gold Cookery Bk. viii. 515 (heading) Emincé of Chicken Belmont. 1961Larousse Gastronomique 399/2 Émincé, a dish made with left-over roast or braised meat. The meat, thinly sliced, is put in an ovenware dish and covered with some sauce or other. |