| 单词 | au gratin |
| 释义 | > as lemmasau gratin 1. A manner of preparing viands by treating them with raspings of bread and cooking them between two fires so as to produce a light crust; hence, the dish so cooked; spec. the light crust on the surface of such dishes, now usually formed by a sprinkling of breadcrumbs or grated cheese browned in the oven or under the grill. (See also quots. 18461, 1877, where the meaning given may be the result of some error.) Hence au gratin /o ɡratæ̃/: cooked in this way; also as n. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > garnishing > [noun] > covering with crumbs gratin1806 breadcrumbing1854 the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > garnishing > [adverb] > garnished in specific way au gratin1806 à la Hollandaise1841 à la mode1893 1806 J. Simpson Compl. Syst. Cookery 139 Crayfish au gratin. 1844 W. M. Thackeray in New Monthly Mag. July 418 Eels, salmon, lobsters, either au gratin or in cutlets. 1846 C. E. Francatelli Mod. Cook p. xii Gratins, a term applied to consolidated soups and sauces; also to certain dishes of high character, consisting of game, poultry, fish, vegetables, or maccaroni, &c., improved by great care and finish, through the use of concentrated sauces or gravies. 1846 C. E. Francatelli Mod. Cook 56 Farce of fat livers for gratins. 1846 A. Soyer Gastron. Regenerator 112 Sole au gratin. Note, In France we have silver dishes on purpose for au gratins, in which they are dressed and served to table, the gratin adhering to the bottom of the dish. 1877 Cassell's Dict. Cookery Gratin is a French forcemeat. It may be made either of the lean part of veal or the breast and wings of a fowl. 1889 A. B. Marshall Cookery Bk. 219 Maccaroni au Gratin. 1897 Nansen in Daily News 9 Feb. 8/4 A fish gratin made of powdered fish and Indian meal and train oil. 1901 C. H. Senn New Cent. Cookery Bk. 445 Vegetable Marrow au Gratin. a1936 R. Kipling Something of Myself (1937) v. 144 The diamond's tip bubbled like cauliflower au gratin. 1964 Good Housek. New Cooking v. 57 Egg and Spinach Au Gratin... Sprinkle on the remaining cheese and grill until golden. < as lemmas |
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