| 释义 |
pupton Cookery.|ˈpʌptən|
Also † poupeton.
[ad. F. poulpeton, poupeton (Littré 1718).]
(See quots.)
1706Phillips, Poupeton... In Cookery, a Mess made in a Stew-pan, as it were a Pie, with thin slices of Bacon laid underneath; Pigeons, Quails, or other sorts of Fowl dress'd in a Ragoo in the middle; and a peculiar Farce or Dish of stuff'd Meat called Godivoe on the top; the whole to be bak'd between two gentle Fires. 1723J. Nott Cook's & Confectioner's Dict. sig. C2, To make a Pupton of Apples. Make the Apples into a Marmalade, with Sugar and Cinnamon; then add..Eggs,..grated Bread and some Butter; then form it as you please... Let it be bak'd in a slow Oven, and then turn it upside down, on a Plate, for a second Course. 1725Bradley Fam. Dict. s.v., When..you have made your Flesh Poupeton after the usual Manner, let two or three Handfuls of strain'd Pease be thrown into it, before it is cover'd with its Farce, and let all be inclosed with the Godivoe. 1747H. Glasse Art of Cookery ii. 45 A French Pupton of Pigeons. Ibid. ix. 83 To make a Pupton of Apples. Do them over a slow Fire... When it is quite thick..let it stand till cool. Beat..eggs, and stir in..grated Bread, and..Butter; then form it into what shape you please, and bake it. 1944G. Heyer Friday's Child viii. 84 The dinner..consisted of a broiled fowl..followed by a pupton of pears. 1975TV Times 31 May-6 June 54/2 Pupton of rabbit... Joint the rabbit... Simmer... Make the stuffing... Add the egg yolks, mushrooms and..asparagus... Cover with..bacon rashers... Bake. |