Definition of Entrecote

1. Noun. Cut of meat taken from between the ribs.

Generic synonyms: Cut, Cut Of Meat

Definition of Entrecote

1. Noun. A premium cut of beef used for steaks and roasts. ¹

¹ Source: wiktionary.com

Definition of Entrecote

1. [n -S]

Lexicographical Neighbors of Entrecote

entreater
entreaters
entreatful
entreaties
entreating
entreatingly
entreative
entreatment
entreatments
entreats
entreaty
entrechat
entrechats
entrecote (current term)
entrecotes
entrecôte
entred
entree
entrees
entremes
entremets
entremots
entrench
entrenched
entrencher
entrenchers
entrenches
entrenching
entrenching tool
entrenchment

Literary usage of Entrecote

Below you will find example usage of this term as found in modern and/or classical literature:

1. Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical by Eneas Sweetland Dallas (1877)
"To those who love onion flavours the idea seems good, but many persons regret the order they have given for the entrecote k la Bordelaise, from not taking ..."

2. Works by Manuel Márquez Sterling, William Makepeace Thackeray, Leslie Stephen, Louise Stanage (1899)
"Any dispute about the relative excellence of the beefsteak cut from the filet, as is usual in France, and of the entrecote, must henceforth be idle and ..."

3. Miscellanies by William Makepeace Thackeray (1877)
"Whenever, my dear young friend, you go to Paris, call at once for the entrecote; the fillet in comparison to it is a тот fade lady's »eat. ..."

4. Paris by Peter Eckerlin, Elke Pastre (2001)
"... entrecote entrecote escalope cutlet (thin slice of MENU GUIDE boneless meat) farci stuffed Entrees, Hors d'ceuvre: starters. Plats: feuillete in puff ..."

5. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"Two crusts rubbed on garlic; to be stirred about in the salad then taken out. entrecote—Rib steak of beef. entrecote DE PORC— A pork steak or slice cut ..."

6. Early & Late Papers Hitherto Uncollected by William Makepeace Thackeray (1867)
"Any dispute about the relative excellence of the beefsteak cut from the filet, as is usual in France, and of the entrecote, must henceforth be idle and ..."

7. The Complete Works of William Makepeace Thackeray by William Makepeace Thackeray (1889)
"After the soup, we Any dispute about the relative excellence of the beefsteak cut from the filet, as is usual in France, and of the entrecote, ..."

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