brunoisen.

Brit.

/brʊˈnwɑːz/,

/bruːˈnwɑːz/, U.S.

/bruˈnwɑz/

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

Etymology: < French brunoise (1811 or earlier in this sense), use as noun of brunoise (1750 or earlier in potage brunoise denoting a kind of soup made with a variety of chopped vegetables), feminine form corresponding to brunois (adjective) from Brunoy < Brunoy (formerly also Brunoi , Brunois ), the name of a commune to the south east of Paris, noted for the production of spring vegetables + -ois (see -ese suffix).

Cookery.

A mixture of finely diced vegetables fried in butter, typically used to flavour soups and sauces.

ΚΠ

1828 London Lit. Gaz. 8 Nov. 714/2 Hark 'tis the silver sound of the spoon immersed in the tureen; Near you is à la Bauveau, and that is the Brunoise adjoining.

1882 Mrs. H. Reeve Cookery & Housek. xiii. 77 Have ready blanched 8 ounces of Italian paste, which must also be simmered till quite tender, and then drained dry. Put this in the soup tureen, and pour the brunoise over it.

1922 A. Jekyll Kitchen Ess. 214 Having attained to a well-flavoured consommé, cut some carrots, onions, celery, turnips, into very small dice, if for a Brunoise; and into fine strips with the green parts of leeks added, if for Julienne.

1991 Western Living Mar. 79/1 Krino's phyllo pastry:..or make beggar's purses stuffed with a brunoise of vegetables.

2003 Washington Post 5 Feb. (Home ed.) f4/3 He has to be able to know when each of the accompanying items are ready: a side of spinach, a brunoise of vegetables, a sauce.

This entry has been updated (OED Third Edition, December 2016; most recently modified version published online December 2021).

单词	brunoise
释义	brunoisen. Brit. /brʊˈnwɑːz/, /bruːˈnwɑːz/, U.S. /bruˈnwɑz/ Origin: A borrowing from French. Etymon: French brunoise. Etymology: < French brunoise (1811 or earlier in this sense), use as noun of brunoise (1750 or earlier in potage brunoise denoting a kind of soup made with a variety of chopped vegetables), feminine form corresponding to brunois (adjective) from Brunoy < Brunoy (formerly also Brunoi , Brunois ), the name of a commune to the south east of Paris, noted for the production of spring vegetables + -ois (see -ese suffix). Cookery. A mixture of finely diced vegetables fried in butter, typically used to flavour soups and sauces. ΚΠ 1828 London Lit. Gaz. 8 Nov. 714/2 Hark 'tis the silver sound of the spoon immersed in the tureen; Near you is à la Bauveau, and that is the Brunoise adjoining. 1882 Mrs. H. Reeve Cookery & Housek. xiii. 77 Have ready blanched 8 ounces of Italian paste, which must also be simmered till quite tender, and then drained dry. Put this in the soup tureen, and pour the brunoise over it. 1922 A. Jekyll Kitchen Ess. 214 Having attained to a well-flavoured consommé, cut some carrots, onions, celery, turnips, into very small dice, if for a Brunoise; and into fine strips with the green parts of leeks added, if for Julienne. 1991 Western Living Mar. 79/1 Krino's phyllo pastry:..or make beggar's purses stuffed with a brunoise of vegetables. 2003 Washington Post 5 Feb. (Home ed.) f4/3 He has to be able to know when each of the accompanying items are ready: a side of spinach, a brunoise of vegetables, a sauce. This entry has been updated (OED Third Edition, December 2016; most recently modified version published online December 2021). < n.1828
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