zéphire
English edit
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Etymology edit
From French zéphire. So named because the dish was considered light like a zephyr breeze or cloth. Compare Russian зефи́р (zefír, “marshmallow”), another light food named for the breeze. Doublet of zefir, Zephyr, zephyr, and Zephyrus.
Noun edit
zéphire (plural zéphires)
- (cooking, now uncommon) A small dish of forcemeat, typically cooked in a mold and served with a rich sauce.
- Coordinate term: quenelle
- For quotations using this term, see Citations:zéphires.
Further reading edit
- 1904, S. Beaty-Pownall, The "Queen" Cookery Books ..., page 64:
- Mousses, like soufflés, may be served in small portions instead of one whole dish, and make delicious entrées; in such cases they are frequently called zéphyres, from their fragility.
- 1898, Charles Herman Senn, Culinary Encyclopaedia: A Dictionary of Technical Terms, page 96:
- Zéphire, f. Name of small oval-shaped forcemeat dumplings, a kind of quenelles, which are poached and served with a rich sauce.
French edit
Noun edit
zéphire m (plural zéphires)
- Alternative form of zéphyr
Further reading edit
- “zéphire”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.