jardinièren.

/ʒardinjɛr/

Etymology: French, = a female gardener, a gardener's wife, a pot or stand for flowers.

1. An ornamental receptacle, pot, or stand for the display of growing flowers within doors, or on a window-sill, balustrade, or other part of a building; also for the display of cut flowers for the decoration of the table, etc.

ΘΚΠ

the world > food and drink > farming > gardening > equipment and buildings > [noun] > flower-pot or tub

garden pot1592

flowerpot1598

pot1615

forty-eight1808

jardinière1841

thumb-pot1851

flower-box1876

window box1895

planter1948

1841 Countess of Blessington Idler in France I. 121 Small jardinières are placed in front of each panel of looking-glass.

1873 A. I. Thackeray Old Kensington in Cornhill Mag. Apr. 387 ‘Take care, you will knock over the jardinière’, cried Mrs. Palmer.

1884 F. Boyle On Borderland 321 Superb old braziers lately fashionable as jardinières.

2. Cookery. (See quot. 1877¹). So jardinière soup, vegetable soup.

ΘΚΠ

the world > food and drink > food > additive > garnish > [noun] > garnish of cooked vegetables

jardinière1841

1841 W. M. Thackeray in Fraser's Mag. June 723/1 They..served us..Jardinière cutlets (particularly seedy).

1846 A. Soyer Gastron. Regenerator 40 [Sauces.] Jardinière.

1846 C. E. Francatelli Mod. Cook 234 Fill the centre of the entrée with a jardiniere of vegetables.

1877 Cassell's Dict. Cookery 338/1 Jardinière.—This is a garnish made of cooked vegetables, which gives its name to the dish with which it is served. Thus, fillet of beef à la jardinière, mutton à la jardinière, goose à la jardinière, simply mean fillet of beef, mutton, and goose served with a garnish à la jardinière.

1877 Cassell's Dict. Cookery 338/1 Jardinière Soup.

1907 G. A. Escoffier Guide Mod. Cookery ii. xv. 357 Prepare the fillet as directed under ‘Filet de Bœuf Jardinière’. Set it on a long dish and surround it with a Macédoine garnish. The latter comprises the same ingredients as the ‘Jardinière’.

1907 G. A. Escoffier Guide Mod. Cookery ii. xvi. 512 Sauté the suprêmes in butter. Dish and surround with small heaps of vegetables, arranged very neatly, as explained in the case of the Jardinière garnish.

1969 R. De Sola & D. De Sola Dict. Cooking 128/1 Vegetables served in a savory sauce or soup, usually labelled à la jardinière.

This entry has not yet been fully updated (first published 1900; most recently modified version published online June 2018).

单词	jardinière
释义	jardinièren. /ʒardinjɛr/ Etymology: French, = a female gardener, a gardener's wife, a pot or stand for flowers. 1. An ornamental receptacle, pot, or stand for the display of growing flowers within doors, or on a window-sill, balustrade, or other part of a building; also for the display of cut flowers for the decoration of the table, etc. ΘΚΠ the world > food and drink > farming > gardening > equipment and buildings > [noun] > flower-pot or tub garden pot1592 flowerpot1598 pot1615 forty-eight1808 jardinière1841 thumb-pot1851 flower-box1876 window box1895 planter1948 1841 Countess of Blessington Idler in France I. 121 Small jardinières are placed in front of each panel of looking-glass. 1873 A. I. Thackeray Old Kensington in Cornhill Mag. Apr. 387 ‘Take care, you will knock over the jardinière’, cried Mrs. Palmer. 1884 F. Boyle On Borderland 321 Superb old braziers lately fashionable as jardinières. 2. Cookery. (See quot. 1877¹). So jardinière soup, vegetable soup. ΘΚΠ the world > food and drink > food > additive > garnish > [noun] > garnish of cooked vegetables jardinière1841 1841 W. M. Thackeray in Fraser's Mag. June 723/1 They..served us..Jardinière cutlets (particularly seedy). 1846 A. Soyer Gastron. Regenerator 40 [Sauces.] Jardinière. 1846 C. E. Francatelli Mod. Cook 234 Fill the centre of the entrée with a jardiniere of vegetables. 1877 Cassell's Dict. Cookery 338/1 Jardinière.—This is a garnish made of cooked vegetables, which gives its name to the dish with which it is served. Thus, fillet of beef à la jardinière, mutton à la jardinière, goose à la jardinière, simply mean fillet of beef, mutton, and goose served with a garnish à la jardinière. 1877 Cassell's Dict. Cookery 338/1 Jardinière Soup. 1907 G. A. Escoffier Guide Mod. Cookery ii. xv. 357 Prepare the fillet as directed under ‘Filet de Bœuf Jardinière’. Set it on a long dish and surround it with a Macédoine garnish. The latter comprises the same ingredients as the ‘Jardinière’. 1907 G. A. Escoffier Guide Mod. Cookery ii. xvi. 512 Sauté the suprêmes in butter. Dish and surround with small heaps of vegetables, arranged very neatly, as explained in the case of the Jardinière garnish. 1969 R. De Sola & D. De Sola Dict. Cooking 128/1 Vegetables served in a savory sauce or soup, usually labelled à la jardinière. This entry has not yet been fully updated (first published 1900; most recently modified version published online June 2018). < n.1841
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