Portugaisen.adj.

Brit.

/ˌpɔːtʃᵿˈɡɛz/,

/ˌpɔːtjᵿˈɡɛz/, U.S.

/ˌpɔrtʃəˈɡɛz/

Forms: 1700s– Portugaise, 1900s– Portugais.

Origin: A borrowing from French. Etymon: French portugaise.

Etymology: < French portugaise (early 17th cent. or earlier in à la portugaise prepared in Portuguese style, applied to various savoury or sweet dishes, e.g. œufs à la Portugaise (1614 or earlier), ragout à la portugaise (1687 or earlier), omelette à la Portugaise (1752 or earlier), pomme à la portugaise (1767); 1890 as noun in sense ‘Portuguese oyster’), feminine of portugais (see Portuguese n. and adj.). With sense A. 2 compare earlier Portugal oyster n. at Portugal n. and adj. Compounds, Portuguese oyster n. at Portuguese n. and adj. Compounds. O.E.D. Suppl. (1982) gives the non-naturalized pronunciation (portügę̄z) /pɔrtyɡɛz/.

A. n.

1. Cookery. à la Portugaise: according to Portuguese style (in savoury dishes usually with tomatoes and frequently also onions and garlic).

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adverb] > prepared in specific style

à la reine1723

à la Portugaise1793

au naturel1817

à la polonaise1834

à la Florentine1911

1793 tr. Menon French Family Cook 291 Compote of Apples à la Portugaise.

1845 E. Acton Mod. Cookery xx. 548 Arocē Docē (or Sweet Rice. A la Portugaise)... This is quite the best sweet preparation of rice that we have ever eaten, and it is a very favourite dish in Portugal, whence the receipt was derived.

1889 A. B. Marshall Cookery Bk. v. 54 Clear Soup à la Portugaise. Prepare some French plums and leeks as below, mix them and add to them sufficient clear stock, boil up all together, and serve the soup very hot.

1929 G. Voisin French Cooking for All iv. 53 Sole à la Portugaise... Butter a baking-dish, lay the fish in it, scatter over it a little chopped onion and cover with sliced tomatoes.

1987 E. David Omelette & Glass Wine (BNC) 210 It was..from the Portuguese that the French took the hint about the rightness of fresh tomato sauce with eggs, fish and rice; à la portugaise signifying, in French cookery, a dish in which the tomato figures.

2. = Portuguese oyster n. at Portuguese n. and adj. Compounds.

ΘΚΠ

the world > food and drink > food > animals for food > seafood > [noun] > shell-fish or mollusc > oyster

oystereOE

Colchesterc1625

green oyster1667

mangrove oyster1683

pandore1701

Milton1749

sickle-oyster1758

bluepoint1789

native1815

powldoody1819

Red Bank oyster1830

raccoon oyster1834

sauce oyster1851

Portuguese oyster1881

relay1889

Portugal oyster1890

Malpeque1901

Marennes1905

Belon1908

Olympia oyster1908

Pacific oyster1912

Whitstable1940

Portugaise1942

Olympia1961

the world > animals > invertebrates > subkingdom Metazoa > grade Triploblastica or Coelomata > class Pelecypoda or Conchifera > [noun] > section Asiphonida > family Ostreidae > crassostrea angulata

Portuguese oyster1881

Portugal oyster1890

Portugaise1942

1942 E. Paul Narrow Street xxv. 221 The price tags on the turquoise green Portugaises and the flat grey Marennes of incomparable flavour would have caused a traffic jam a few years before.

1962 L. Deighton Ipcress File xxxi. 200 Scallops and flat oysters and portugaise that looked like pieces of rock.

1970 Sunday Times 18 Oct. 21/2 The big, fat portugais in their craggy misshapen armour.

2004 N.Y. Observer (Nexis) 15 Nov. 20 A young man..had learned how to identify the difference between oysters blindfolded. ‘I can tell an Ostend from a Marenne vert, a Belon from a Portugaise,’ he said.

B. adj. Cookery.

Of food: prepared à la Portugaise (see sense A. 1).

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adjective] > prepared in regional style

Florentine1747

Provençale1841

polonaise1843

Lyonnais1846

Provençal1876

Strasbourgeois1878

Niçoise1884

Portugaise1907

Szechuan1945

Perigourdine1951

caprese1970

1907 G. A. Escoffier Guide Mod. Cookery ii. xvi. 489 Coat it with a Portugaise sauce..and surround it with a garnish of..tomatoes.

1964 E. Bowen Little Girls i. iv. 60 An eight-egg omelette, portugaise, had been contrived in the kitchen.

1993 Evening Standard (Nexis) 8 June 35 Serve a chilled portugaise sauce with them and plenty of crisp baguette.

This entry has been updated (OED Third Edition, December 2006; most recently modified version published online March 2022).

单词	portugaise
释义	Portugaisen.adj. Brit. /ˌpɔːtʃᵿˈɡɛz/, /ˌpɔːtjᵿˈɡɛz/, U.S. /ˌpɔrtʃəˈɡɛz/ Forms: 1700s– Portugaise, 1900s– Portugais. Origin: A borrowing from French. Etymon: French portugaise. Etymology: < French portugaise (early 17th cent. or earlier in à la portugaise prepared in Portuguese style, applied to various savoury or sweet dishes, e.g. œufs à la Portugaise (1614 or earlier), ragout à la portugaise (1687 or earlier), omelette à la Portugaise (1752 or earlier), pomme à la portugaise (1767); 1890 as noun in sense ‘Portuguese oyster’), feminine of portugais (see Portuguese n. and adj.). With sense A. 2 compare earlier Portugal oyster n. at Portugal n. and adj. Compounds, Portuguese oyster n. at Portuguese n. and adj. Compounds. O.E.D. Suppl. (1982) gives the non-naturalized pronunciation (portügę̄z) /pɔrtyɡɛz/. A. n. 1. Cookery. à la Portugaise: according to Portuguese style (in savoury dishes usually with tomatoes and frequently also onions and garlic). ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adverb] > prepared in specific style à la reine1723 à la Portugaise1793 au naturel1817 à la polonaise1834 à la Florentine1911 1793 tr. Menon French Family Cook 291 Compote of Apples à la Portugaise. 1845 E. Acton Mod. Cookery xx. 548 Arocē Docē (or Sweet Rice. A la Portugaise)... This is quite the best sweet preparation of rice that we have ever eaten, and it is a very favourite dish in Portugal, whence the receipt was derived. 1889 A. B. Marshall Cookery Bk. v. 54 Clear Soup à la Portugaise. Prepare some French plums and leeks as below, mix them and add to them sufficient clear stock, boil up all together, and serve the soup very hot. 1929 G. Voisin French Cooking for All iv. 53 Sole à la Portugaise... Butter a baking-dish, lay the fish in it, scatter over it a little chopped onion and cover with sliced tomatoes. 1987 E. David Omelette & Glass Wine (BNC) 210 It was..from the Portuguese that the French took the hint about the rightness of fresh tomato sauce with eggs, fish and rice; à la portugaise signifying, in French cookery, a dish in which the tomato figures. 2. = Portuguese oyster n. at Portuguese n. and adj. Compounds. ΘΚΠ the world > food and drink > food > animals for food > seafood > [noun] > shell-fish or mollusc > oyster oystereOE Colchesterc1625 green oyster1667 mangrove oyster1683 pandore1701 Milton1749 sickle-oyster1758 bluepoint1789 native1815 powldoody1819 Red Bank oyster1830 raccoon oyster1834 sauce oyster1851 Portuguese oyster1881 relay1889 Portugal oyster1890 Malpeque1901 Marennes1905 Belon1908 Olympia oyster1908 Pacific oyster1912 Whitstable1940 Portugaise1942 Olympia1961 the world > animals > invertebrates > subkingdom Metazoa > grade Triploblastica or Coelomata > class Pelecypoda or Conchifera > [noun] > section Asiphonida > family Ostreidae > crassostrea angulata Portuguese oyster1881 Portugal oyster1890 Portugaise1942 1942 E. Paul Narrow Street xxv. 221 The price tags on the turquoise green Portugaises and the flat grey Marennes of incomparable flavour would have caused a traffic jam a few years before. 1962 L. Deighton Ipcress File xxxi. 200 Scallops and flat oysters and portugaise that looked like pieces of rock. 1970 Sunday Times 18 Oct. 21/2 The big, fat portugais in their craggy misshapen armour. 2004 N.Y. Observer (Nexis) 15 Nov. 20 A young man..had learned how to identify the difference between oysters blindfolded. ‘I can tell an Ostend from a Marenne vert, a Belon from a Portugaise,’ he said. B. adj. Cookery. Of food: prepared à la Portugaise (see sense A. 1). ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adjective] > prepared in regional style Florentine1747 Provençale1841 polonaise1843 Lyonnais1846 Provençal1876 Strasbourgeois1878 Niçoise1884 Portugaise1907 Szechuan1945 Perigourdine1951 caprese1970 1907 G. A. Escoffier Guide Mod. Cookery ii. xvi. 489 Coat it with a Portugaise sauce..and surround it with a garnish of..tomatoes. 1964 E. Bowen Little Girls i. iv. 60 An eight-egg omelette, portugaise, had been contrived in the kitchen. 1993 Evening Standard (Nexis) 8 June 35 Serve a chilled portugaise sauce with them and plenty of crisp baguette. This entry has been updated (OED Third Edition, December 2006; most recently modified version published online March 2022). < n.adj.1793
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