英语词汇“à la florentine”的英英意思、用法、释义、翻译、读音、例句、短语、词组-英语词典

a. Now usually

/ˈflɒrəntiːn/. Cookery. Prepared in a style characteristic of Florence. Of eggs, fish, etc.: served on a bed of spinach; more generally, applied to other dishes involving spinach. Frequently postpositively, and as à la Florentine.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adjective] > prepared in regional style

Florentine1747

Provençale1841

polonaise1843

Lyonnais1846

Provençal1876

Strasbourgeois1878

Niçoise1884

Portugaise1907

Szechuan1945

Perigourdine1951

caprese1970

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adverb] > prepared in specific style

à la reine1723

à la Portugaise1793

au naturel1817

à la polonaise1834

à la Florentine1911

1747 H. Glasse Art of Cookery ix. 113 To make a Cheesecurd Florendine. Take two Pounds of Cheesecurd,..Almonds,..Rose-water,..Currans,..some stewed Spinage cut small.

1911 M. A. Fairclough Ideal Cookery Bk. 557 Oeufs à la Florentine... Break the eggs upon the spinach, dust with salt and pepper, coat the eggs with Mornay sauce.

1950 E. David Bk. Mediterranean Food 106 Cambacérés is one of the sign-posts, like parmentier (potatoes) or florentine (spinach).

1970 V. Canning Great Affair ii. 14 There was a pair of fresh Torbay soles..and some packets of frozen spinach, so..I made the basis of a sole Florentine.

1985 D. Smith One is Fun! vi. 145 Florentine eggs. This favourite classic egg dish is usually either baked in the oven or else the eggs are poached separately and served with a spinach and cheese sauce.

单词	à la florentine
释义	> as lemmas à la Florentine a. Now usually /ˈflɒrəntiːn/. Cookery. Prepared in a style characteristic of Florence. Of eggs, fish, etc.: served on a bed of spinach; more generally, applied to other dishes involving spinach. Frequently postpositively, and as à la Florentine. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adjective] > prepared in regional style Florentine1747 Provençale1841 polonaise1843 Lyonnais1846 Provençal1876 Strasbourgeois1878 Niçoise1884 Portugaise1907 Szechuan1945 Perigourdine1951 caprese1970 the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adverb] > prepared in specific style à la reine1723 à la Portugaise1793 au naturel1817 à la polonaise1834 à la Florentine1911 1747 H. Glasse Art of Cookery ix. 113 To make a Cheesecurd Florendine. Take two Pounds of Cheesecurd,..Almonds,..Rose-water,..Currans,..some stewed Spinage cut small. 1911 M. A. Fairclough Ideal Cookery Bk. 557 Oeufs à la Florentine... Break the eggs upon the spinach, dust with salt and pepper, coat the eggs with Mornay sauce. 1950 E. David Bk. Mediterranean Food 106 Cambacérés is one of the sign-posts, like parmentier (potatoes) or florentine (spinach). 1970 V. Canning Great Affair ii. 14 There was a pair of fresh Torbay soles..and some packets of frozen spinach, so..I made the basis of a sole Florentine. 1985 D. Smith One is Fun! vi. 145 Florentine eggs. This favourite classic egg dish is usually either baked in the oven or else the eggs are poached separately and served with a spinach and cheese sauce. extracted from Florentineadj.n. < as lemmas
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> as lemmas