émincén.
/eɪmanˈseɪ/ (See quot. 1961.)
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émincé1907
1907 G. A. Escoffier Guide Mod. Cookery ii. xv. 446 An unalterable principle governs the preparation of emincés and hashes, which is that the meats constituting these dishes should never boil if it be desired that they be not hard.
1947 L. P. De Gouy Gold Cookery Bk. viii. 515 (heading) Emincé of Chicken Belmont.
1961 N. Froud et al. tr. P. Montagné & A. Gottschalk Larousse Gastronomique 399/2 Émincé, a dish made with left-over roast or braised meat. The meat, thinly sliced, is put in an ovenware dish and covered with some sauce or other.
This entry has not yet been fully updated (first published 1972; most recently modified version published online December 2020).
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n.1907