brandaden.

/brɒnˈdad/

/ˈbrɒndad/

Etymology: French, < Provençal brandado, lit. ‘thing which has been moved, shaken’.

In full brandade de morue. A Provençal dish made from salt cod.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > fish dishes > [noun]

gyngawdry?c1390

salomenec1430

sorréc1430

tavorsayc1450

spitchcock1601

minnow tansy1655

kedgeree1662

pepperpot1698

matelote1723

water-souchy1726

pitchcock1739

flibrigo1762

twice-laid1777

ngapi1800

a kettle of fish1823

brandade1825

fish supper1829

truite au bleu1834

sole (à la) Colbert1846

bouillabaisse1855

fish and chips1876

hákarl1879

sashimi1880

timbale1880

gefilte fish1892

stamp and go1893

truite bleue1907

waterzooi1915

accra1919

Bismarck herring1931

gravlax1935

goujon1940

coddie1941

seviche1951

tuna salad1953

crabstick1956

zarzuela1956

sole Véronique1960

fish finger1962

moqueca1980

1825 Fr. Domestic Cookery 195 (heading) Brandade of salt cod.

1866 H. Toogood Treasury Fr. Cookery 46 (heading) Cod.—brandade de morue.

1877 E. S. Dallas Kettner's Bk. of Table 84 The first recipe for a brandade..was written by Grimod de la Reynière.

1951 R. Campbell Light on Dark Horse xxi. 294 Nothing is better, says a Provençal proverb, for reviving and remaking a man than living in the clear sunlight, speaking Provençal, eating ‘brandade’, and drinking the good red wine of Provence.

1966 ‘K. Nicholson’ Hook, Line & Sinker v. 64 Brandade de Morue..cod fillets cooked with garlic, cream, olive oil, lemon juice and a teeny suggestion of fennel.

This entry has not yet been fully updated (first published 1972; most recently modified version published online September 2018).

单词	brandade
释义	brandaden. /brɒnˈdad//ˈbrɒndad/ Etymology: French, < Provençal brandado, lit. ‘thing which has been moved, shaken’. In full brandade de morue. A Provençal dish made from salt cod. ΘΚΠ the world > food and drink > food > dishes and prepared food > fish dishes > [noun] gyngawdry?c1390 salomenec1430 sorréc1430 tavorsayc1450 spitchcock1601 minnow tansy1655 kedgeree1662 pepperpot1698 matelote1723 water-souchy1726 pitchcock1739 flibrigo1762 twice-laid1777 ngapi1800 a kettle of fish1823 brandade1825 fish supper1829 truite au bleu1834 sole (à la) Colbert1846 bouillabaisse1855 fish and chips1876 hákarl1879 sashimi1880 timbale1880 gefilte fish1892 stamp and go1893 truite bleue1907 waterzooi1915 accra1919 Bismarck herring1931 gravlax1935 goujon1940 coddie1941 seviche1951 tuna salad1953 crabstick1956 zarzuela1956 sole Véronique1960 fish finger1962 moqueca1980 1825 Fr. Domestic Cookery 195 (heading) Brandade of salt cod. 1866 H. Toogood Treasury Fr. Cookery 46 (heading) Cod.—brandade de morue. 1877 E. S. Dallas Kettner's Bk. of Table 84 The first recipe for a brandade..was written by Grimod de la Reynière. 1951 R. Campbell Light on Dark Horse xxi. 294 Nothing is better, says a Provençal proverb, for reviving and remaking a man than living in the clear sunlight, speaking Provençal, eating ‘brandade’, and drinking the good red wine of Provence. 1966 ‘K. Nicholson’ Hook, Line & Sinker v. 64 Brandade de Morue..cod fillets cooked with garlic, cream, olive oil, lemon juice and a teeny suggestion of fennel. This entry has not yet been fully updated (first published 1972; most recently modified version published online September 2018). < n.1825
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