| 释义 |
▪ I. purée, n.2
(ˈpjʊəreɪ, ‖ pyre)
Rarely in anglicized form ˈpury.
[F. purée (puree de pois pea-soup, 1314 in Hatz.-Darm.), of uncertain and disputed origin.
Hatz.-Darm. take purée as the ppl. n. from the OF. vb. purer, in sense ‘to squeeze, press out’. Others would identify it with OF. porée (see porray), from which it cannot always be separated in sense: cf. med.L. purea, pureya, as well as porea (1231 in Du Cange), in sense ‘pea-soup’. See Scheler, Littré, Brachet.]
A kind of broth or soup made of vegetables, fruit, meat, or fish, boiled to a pulp and passed through a sieve. Also fig.
1707J. Mortimer Whole Art of Husbandry 593 This small Beveridge, or Cider Kin and Puree..is made for the common drinking of Servants, &c. supplying the place of Small-beer. 1723J. Nott Cook's & Confectioner's Dict. sig. Di, Artichokes in Puree..take them out of the Water, and make them into Puree; then strain them through a Sieve as you do Peas. Ibid. sig F8v Take a Quart of clung Peas, boil them..bruise them to a Mash..and strain the clear Puree. 1824Byron Juan xv. lxxi, Alas! I must leave undescribed the gibier, The salmi, the consommé, the purée [rime way]. 18..― Let. to Bowles Wks. (1846) 603/2 note, This stanza contains the purée of the whole philosophy of Epicurus. 1887G. R. Sims Mary Jane's Mem. 84 Mutton cutlets fried in cod liver oil with pury. 1896Allbutt's Syst. Med. I. 392 Pounded fish may be cautiously given, pounded mutton or beef in purée. 1897Ibid. II. 521 A purée of potato. 1929A. Blackwood Dudley & Gilderoy xvi. 183 Of flight and nuts, of hot sunshine, foliage, flowers, of numerous companions, of sex, age, nests and eggs—of all these his golden dreams formed a lovely purée. 1951Good Housek. Home Encycl. 623/1 Purée, fruit, vegetable, meat or fish pounded or sieved into a finely divided pulp. The thickness of the purée depends on the amount of liquid present before sieving: a purée of cooked green peas and potatoes..is very stiff and can be piped for decoration.
▪ II. purée, v.|ˈpjʊəreɪ|
[f. prec.]
trans. To make into a purée. Also fig. Hence ˈpuréed ppl. a.
1934Webster, Purée.., to boil to a pulp and rub through a sieve. 1948Good Housek. Cookery Bk. i. 55 To purée, to rub (vegetables and fruit) through a sieve [etc.]. 1951Good Housek. Home Encycl. 251/1 Sieves are used..for puréeing foods. 1959J. Thurber Years with Ross xiv. 223 He puréed his own peas. 1961Listener 31 Aug. 331/2 A combined grinder-liquidizer.. purées fruit and cooked vegetables, in seconds. 1963Hume & Downes Penguin Cordon Bleu Cookery ix. 357 (heading) Puréed and Mousseline potatoes. 1973Daily Tel. (Colour Suppl.) 9 Nov. 79/1 Purée the sugar, butter, powdered almonds and most of the cointreau in a blender to obtain a light and frothy cream. 1977Time 21 Feb. 47/3 There are certain plays—and this is one of them—that can be called ‘blender drama’: puréed bits of other, better works.
Add: ˈpuréeing vbl. n.
1952House & Garden Oct. 194/1 Those most onerous kitchen jobs: chopping, beating and puréeing. 1984Barr & Levy Official Foodie Handbk. i. 30/1 Nouvelle cuisine requires a lot of old-fashioned puréeing, whisking and mincing. |