| 释义 |
▪ I. ‖ piquer, v. Cookery.|pike|
Also (erron.) piqué.
[F. piquer (see pique v.1) to lard.]
trans. To insert bacon strips or other flavouring substance in (meat, poultry, etc.) before cooking; also fig.
In quot. 19512, piquez is the Fr. imperative.
1846Jewish Manual, or Pract. Information Jewish & Mod. Cookery iv. 67 Take a piece from the shoulder [of veal]..piqué it thickly. 1865M. Eyre Lady's Walks S. of France xxix. 316 It is common here to piquer a leg of mutton with garlic, that is, small holes are drilled in it before roasting, and a small kind of garlic..inserted therein. 1935Proc. Brit. Acad. XX. 85 Start with a moral and political poet.., piquer or lard him with immorality, potorial songs and other irrelevances, [etc.]. 1951E. David French Country Cooking 120 The fillet..is cut into..pieces..piquèd [sic] with garlic and seasoned with black pepper. Ibid. 158 Piquez each fillet with a small piece of bacon. 1960― French Provincial Cooking 79 A fricandeau de veau,..and a râble de lièvre..are two of the classic examples of piquéd meat and game.
▪ II. piquer, piquere
obs. ff. piker, pickeer. |