| 释义 |
chou|ʃuː|
Pl. choux |ʃuː|; also as sing.
[Fr., = cabbage.]
1. A small round cake of pastry filled with cream or fruit, etc. Hence chou(x) paste, chou pastry, a very light egg-enriched pastry.
1706[see petit a. 5]. 1892T. F. Garrett Encycl. Pract. Cookery I. 382/1 Choux with Coffee Icing. Ibid., Glazed Chou. Ibid., Pieces of Choux paste about the size of fowls' eggs. 1892Mrs. Beeton Househ. Managem. 830 Chou Paste. Ingredients.—½ lb. of flour, 1/4 lb. of butter, 8 eggs, ½ oz. of pounded sugar, 1 pint of water. 1951Good Housek. Home Encycl. 585/2 In..choux pastry the fat is melted in hot liquid before being added to the flour. 1962Listener 14 June 1050/2 Make the chou pastry first, by boiling the water and butter together. Ibid. 21 June 1095/2 These cherry choux puffs are my family's favourite.
2. A knot of ribbon, chiffon, etc., as an ornament to a woman's hat or dress. (Cf. cabbage n.1 1 c.)
1883Peel City Guardian 19 May 7/5 The tunic is draped high and wide on the right side, under a chou bow. 1891Queen 7 Feb. 217/3 A new front drapery, which hooked on to the back beneath a ‘choux’—namely, an oblong rosette. 1894Ibid. 13 Oct. 637/2 A blouse bodice,..fastened with three large choux. 1894Paris Mode I. 31/2 Sleeves are frequently caught in by a chou of ribbon. 1930Times 13 Mar. 11/6 A charming close-fitting black hat in fine horsehair lace with a big choux of satin ribbon coming down to the shoulder. 1957M. B. Picken Fashion Dict. 62/2 Chou, soft cabbage-shaped rosette or knot of velvet, satin, ribbon, lace, etc. |