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Definition of Brochette
1. Noun. A small spit or skewer.
Definition of Brochette
1. n. A small spit or skewer.
Definition of Brochette
1. Noun. small skewer or spit on which small pieces of meat, fish or vegetables are roasted or broiled ¹
2. Noun. food cooked on such a device ¹
¹ Source: wiktionary.com
Definition of Brochette
1. [n -S]
Lexicographical Neighbors of Brochette
Literary usage of Brochette
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Cover with buttered paper, and bake twelve minutes in a hot oven. Serve with
Supreme Sauce. Chickens' Livers en brochette. ..."
2. The Book of Entrées by Thomas Jefferson Murrey (1886)
"Lobsters en brochette.—Instead of boiling the lobster tails, cut them in pieces,
and arrange these on small skewers, alternated with small pieces of bacon ..."
3. Oysters and Fish by Thomas Jefferson Murrey (1888)
"Scallops en brochette. — Drain twenty- four medium-sized scallops in a napkin.
Parboil them a moment. When cool arrange them on four skewers, six on each, ..."
4. The Murrey Collection of Cookery Books by Thomas Jefferson Murrey (1895)
"Arrange the forms neatly on a dish, put round them a border of pease, and serve.
Lobsters en brochette. — Instead of boiling the lobster-tails, ..."
5. The Treasury of French Cookery: A Collection of the Best French Recipes by Harriett Toogood (1866)
"... (see vegetables), or on peas in a pulp (see pulps), with beans, or tomato
sauce, or sauce piquante. SHEEP'S KIDNEYS.—ROGNONS DE MOUTON 1 LA brochette. ..."
6. The royal phraseological English-French, French-English dictionary by John Charles Tarver (1853)
"(This expression, à la brochette, cornes from the kidneys and smelts ... à la
brochette, to feed a young bird by means of a sm.ill piece of wood, a stick. ..."
Other Resources:
