词汇 | bechamel |
词源 | bechamel. The marquis de Bechamel, it is said, made his money financing various fraudulent deals before turning from crookery to cookery, but the French forgave him every- thing for the sauce he invented. Louis de Bechamel became steward to Louis XIV, the Sun King, as he liked to call himself, whose motto was, “He who eats well works well.” While su- perintendent of the royal kitchens, Bechamel created many sublime dishes for the dedicated gourmet king, under whom the now proverbial Cordon Bleu school of cookery was estab- lished. However, what we call a bechamel, a bechamelle, or a Bechamel sauce today—a cream sauce thickened with flour— bears little resemblance to the original, which was a compli- cated concoction prepared from egg yolks, cream, and butter blended with an elaborate bouillon made from vegetables, wines, “old hens, and old partridges.” This may be for the best, though. “Thank goodness,” writes the noted chef Raymond Oliver, “[such recipes] are no longer more than pale ghosts of what they were.” |
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