| 释义 |
‖ Portugaise|pɔrtygɛz|
[Fr., = Portuguese.]
1. Cookery. Chiefly in phr. à la Portugaise, designating food prepared in a Portuguese style. Also attrib. or as adj.
1845E. Acton Mod. Cookery xx. 548 Arocē Docē (or Sweet Rice. A la Portugaise)... This is quite the best sweet preparation of rice that we have ever eaten, and it is a very favourite dish in Portugal, whence the receipt was derived. 1889A. B. Marshall Cookery Bk. v. 54 Clear Soup à la Portugaise. Prepare some French plums and leeks as below, mix them and add to them sufficient clear stock, boil up all together, and serve the soup very hot. 1907G. A. Escoffier Guide Mod. Cookery xvi. 489 Poularde à la Portugaise. Stuff the pullet with three-quarters lb. of rice, combined with five oz. of peeled and concassed tomatoes, cooked in butter. Poële the pullet. Dish it; coat it with a Portugaise sauce..and surround it with a garnish of..tomatoes, stuffed with rice ‘à la Portugaise’. 1929G. Voisin French Cooking for All iv. 53 Sole à la Portugaise... Butter a baking-dish, lay the fish in it, scatter over it a little chopped onion and cover with sliced tomatoes. 1931A. de Croze What to eat & drink in France ii. 10 In French cookery ‘Portugaise’ means that chopped meat or forcemeat is used as a bed or cover with eggs or vegetables, shell-fish, or fish. 1953J. Conil Haute Cuisine x. 171 (heading) Tomato sauce or Portugaise. 1964E. Bowen Little Girls i. iv. 60 An eight-egg omelette, portugaise, had been contrived in the kitchen. 1970Simon & Howe Dict. Gastron. 307/2 Portugaise, à la, culinary French name for a dish featuring tomatoes above all else, but usually also garlic and onions.
2. = Portuguese oyster.
1942E. Paul Narrow St. xxv. 221 The price tags on the turquoise green Portugaises and the flat grey Marennes of incomparable flavour would have caused a traffic jam a few years before. 1962L. Deighton Ipcress File xxxi. 200 Scallops and flat oysters and portugaise that looked like pieces of rock. 1966P. V. Price France: Food & Wine Guide 40 There is the..Portugaise..with its bumpy, longish and deep shell. 1970Sunday Times 18 Oct. 21/2 The big, fat portugais [sic] in their craggy misshapen armour. 1978Observer (Colour Suppl.) 23 July 34/4 You can eat Pacific oysters, small as the Portugais [sic] in Paris. |