| 释义 |
Montpellier
(‖ mɔ̃pɛlje, mɒntˈpɛlɪeɪ)
The name of a town in the department of Hérault in Southern France used attrib., as Montpellier butter, a sauce made from butter coloured green and flavoured with herbs and anchovies; Montpellier green = verdigris green [verdigris 2]; Montpellier yellow = Cassel yellow [Cassel], also called mineral yellow [mineral a. 5 b].
1889Montpellier butter [see green butter (green a. 13)]. 1960E. David French Provincial Cooking 117 Montpellier butter is usually served with salmon and the chef's way of doing it is to have a fine piece of middle cut of cold salmon with the skin removed, and the fish thickly spread with the green butter.
1930Maerz & Paul Dict. Color 185/2 An old synonym for Verdigris is ‘Montpellier Green’, from the name of the French city, which was a center for the color trade in the Middle Ages and during the Renaissance. 1969R. Mayer Dict. Art Terms & Techniques 420/1 Other names for verdigris are Montpellier green, viride aeris..and vederame.
1835G. Field Chromatogr. ix. 77 Patent Yellow, Turner's Yellow, or Montpellier Yellow..has an excellent body, and works well in oil and water, but is soon injured both by the sun's light and impure air. 1969R. Mayer Dict. Art Terms & Techniques 406/2 Turner's yellow... Among its many names are..Montpellier yellow, [etc.]. |