| 释义 |
‖ noix|nwa|
[F., lit. ‘nut’.]
(See quot. 1961.)
1845E. Acton Mod. Cookery ix. 210 That part of the fillet [of veal] to which the fat or udder is attached;..Called by them [sc. French cooks] the noix. 1893Encycl. Pract. Cookery II. 699/2 Beat the noix well, trim it to a nice shape, and lard with thin fillets of fat bacon. 1906A. Filippini Internat. Cook Bk. 162 (heading) Noix of veal, braisée, fermière. 1923C. H. Senn Cent. Cookery Bk. (new ed.) 565 Noix de veau à la Viart..1 small cushion or kernel part of veal [etc.]. 1960E. David French Provincial Cooking 371 A noix of veal, the cut approximating to the topside of the leg in beef. 1961N. Froud et al. tr. Montagné's Larousse Gastronomique 993/1 The noix of veal is the topside (rump), the fleshy upper part of the leg, cut lengthwise. 1967A. Wilson No Laughing Matter iii. 193 They hungrily devoured the noix de veau and carrots at lunch. 1974Times 2 Nov. 11/5 Everything from stewing steak to dainty noix de veau. |