† poêléen.

1824 A. B. Beauvilliers Art French Cookery 25 Poéle. Take four pounds of the kidney-fat of veal; cut in pieces; a pound and a half of ham; a pound and a half of rasped bacon..five or six carrots..eight small whole onions, a large bunch of parsley..let them simmer five or six hours; pass the poéle through a hair search, and keep it for use.

1830 R. Dolby Cook's Dict. 414 Poelee. Take two pounds of veal, two pounds of bacon, two large carrots and three onions; cut all these into dice and put them into a stewpan with a pound of butter, the juice of three or four lemons, four cloves, two bay-leaves, bruised, a little thyme, salt, and pepper.

1845 E. Acton Mod. Cookery vii. 185 Poêlée. Cut into large dice..lean veal,..fat bacon,..carrots,..onions;..add..butter..pour..boiling broth.., then strain the poêlée through a fine sieve... Use instead of water for boiling.

1861 I. M. Beeton Bk. Househ. Managem. iv. 46 Poêlée, stock used instead of water for boiling turkeys, sweetbreads, fowls, and vegetables, to render them less insipid.

1877 E. S. Dallas Kettner's Bk. of Table 182 The following receipt is nearly identical with what the French cooks call Poële... Take two carrots..onions, two cloves..sweet-herbs; mince all finely with half a pound of beef fat, and melt it.

1889 J. Whitehead Steward's Handbk. iv. 405/1 Poêle is white or colorless broth of bacon and ham with vegetables used to boil chickens, sweetbreads, etc., in instead of water.