escalope
[ es-kuh-lohp; French es-ka-lawp ]
/ ˌɛs kəˈloʊp; French ɛs kaˈlɔp /
noun, plural es·ca·lopes [es-kuh-lohps; French es-ka-lawp] /ˌɛs kəˈloʊps; French ɛs kaˈlɔp/. French Cookery.
a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with bread crumbs.
Origin of escalope
1600–10; < French; see
escallop; relation of the sense “thin slice” to the OF meaning “shell (of a nut, snail, etc.)” is uncertain
Words nearby escalope
escalation,
escalator,
escalator clause,
escallonia,
escallop,
escalope,
escambia,
escanaba,
escapade,
escape,
escape artist
Example sentences from the Web for escalope
Lobsters au gratin may also be served in silver, escalope shells if handy are preferred.
The Gastronomic Regenerator: |Alexis Soyer
British Dictionary definitions for escalope
escalope
/ (ˈɛskəˌlɒp) /
noun
a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce
Word Origin for escalope
C19: from Old French: shell