| 释义 |
† potron or potrou. Obs. Cookery.
Also 5 poteron or -ou.
[Origin and form uncertain.]
A dish consisting of eggs cooked in salt.
(Cf. F. potron- or patron-jaquet in Littré; but no connexion of sense appears.)
c1430Two Cookery-bks. 53 (Harl. MS. 279), .xxviij. Potrous.—Take a schouyl of yron, & hete it brennyng hote; & þan..fille it fulle of Salt; þan make a pitte in þe Salt..; & þan caste þin whyte & þe ȝolkys of Eyroun in-to þe hole of þe Salte, & lat seþe ouer þe fyre tyl it be half harde..þan take a dressoure knyf, & put vnderneþe the Salt in þe panne, & hefe it vppe so fayre, þat þe cofyn with þe Eyroun breke noȝt; þan sette it on þe dyssche wyth þe Salt, & þan serue it forth. c1450Ibid. 93 (Harl. MS. 4016) Poterons. c1440Douce MS. 55 lf. 33 Potrons. |