truite au bleun.

Brit.

/truːˌiːt əʊ ˈbləː/, U.S.

/truˌit oʊ ˈblə/

Inflections: plural truites au bleu.

Origin: A borrowing from French. Etymon: French truite au bleu.

Etymology: < French truite au bleu, literally ‘trout in the blue’ (a1803 or earlier) < truite trout n.¹ + au bleu au bleu adv. Compare truite bleue n. and the German parallel cited at that entry.In the plural form truites au bleu after the French plural form.

Cookery.

Trout cooked with vinegar, which turns it blue; (also) a dish consisting of this.

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

1834 T. Dyke Travelling Mems I. v. 31 Poisson. In Belgium, saumon, sauce aux câpres; in Germany, truite au bleu; in Switzerland, pike, or slices of salmon-trout.

1896 M. C. Birchenough Disturbing Elements xxiv. 348 Life is not quite hollow on a morning like this, with truites au bleu, fresh caught from the lake,..waiting for us indoors.

1935 ‘Countess Morphy’ Recipes All Nations 37 Truite au bleu... One of the most popular ways of cooking them is ‘au bleu’—the boiling vinegar in which they are plunged turning them a vivid blue.

1978 Chicago June 236/2 The Chicago branch of the Paris house offers wonderful dishes like truite au bleu.

1997 A. Pais Tale of Two Continents ii. xxvi. 363 The high point of the superb meal was a truite au bleu in a sauce au beurre blanc.

This entry has been updated (OED Third Edition, December 2015; most recently modified version published online March 2022).

单词	truite au bleu
释义	truite au bleun. Brit. /truːˌiːt əʊ ˈbləː/, U.S. /truˌit oʊ ˈblə/ Inflections: plural truites au bleu. Origin: A borrowing from French. Etymon: French truite au bleu. Etymology: < French truite au bleu, literally ‘trout in the blue’ (a1803 or earlier) < truite trout n.¹ + au bleu au bleu adv. Compare truite bleue n. and the German parallel cited at that entry.In the plural form truites au bleu after the French plural form. Cookery. Trout cooked with vinegar, which turns it blue; (also) a dish consisting of this. 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 1834 T. Dyke Travelling Mems I. v. 31 Poisson. In Belgium, saumon, sauce aux câpres; in Germany, truite au bleu; in Switzerland, pike, or slices of salmon-trout. 1896 M. C. Birchenough Disturbing Elements xxiv. 348 Life is not quite hollow on a morning like this, with truites au bleu, fresh caught from the lake,..waiting for us indoors. 1935 ‘Countess Morphy’ Recipes All Nations 37 Truite au bleu... One of the most popular ways of cooking them is ‘au bleu’—the boiling vinegar in which they are plunged turning them a vivid blue. 1978 Chicago June 236/2 The Chicago branch of the Paris house offers wonderful dishes like truite au bleu. 1997 A. Pais Tale of Two Continents ii. xxvi. 363 The high point of the superb meal was a truite au bleu in a sauce au beurre blanc. This entry has been updated (OED Third Edition, December 2015; most recently modified version published online March 2022). < n.1834
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