- maître d'hôtel butter
- noun see maître d'hôtel
New Collegiate Dictionary. 2001.
maître d'hôtel butter
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maître d'hôtel butter — noun see maître d hôtel 2 … Useful english dictionary
maître d'hôtel — noun (plural maîtres d hôtel) Etymology: French, literally, master of house Date: 1538 1. a. majordomo b. headwaiter 2. a sauce of butter, parsley, salt, pepper, and lemon juice called also maître d hôtel butter … New Collegiate Dictionary
maître d'hôtel — [me tr dō̂ tel′] n. [Fr, lit., master of the house] 1. a butler or steward; major domo 2. a hotel manager 3. a headwaiter 4. with a sauce of melted butter, parsley, and lemon juice or vinegar … English World dictionary
maître d’hôtel — (MEH treu doh TEL) [French: master of the hotel] Currently, a headwaiter; also, a steward, butler, or the manager or owner of a hotel. In cooking, sauce maître d’hôtel consists of melted butter, lemon juice, or vinegar and parsley. who… … Dictionary of foreign words and phrases
maître d'hôtel — /may teuhr doh tel , may treuh/; Fr. /me trddeu doh tel /, pl. maîtres d hôtel /may teuhrz doh tel , may treuhz/; Fr. /me trddeu doh tel /. 1. a headwaiter. 2. a steward or butler. 3. the owner or manager of a hotel. 4. Cookery. a sauce of melted … Universalium
maître d'hôtel — /meɪtrə doʊˈtɛl/ (say maytruh doh tel) noun 1. a steward or butler. 2. a head waiter. 3. (of foods) with a sauce of melted butter, minced parsley, and lemon juice or vinegar. {French: master of a house} …
Maître d' — The maître d (short for maître d hôtel, literally master of the hotel ) in a suitably staffed restaurant or hotel is the person in charge of assigning customers to tables in the establishment and dividing the dining area into areas of… … Wikipedia
List of foods named after people — This is a list of food items named after people. :For other lists of eponyms (names derived from people) see eponym. :For a list of eponyms sorted by name see List of eponyms.A* Fillet of Beef Prince Albert – Queen Victoria s Consort Prince… … Wikipedia
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Hausfrauen-Art — Als Garnitur (im 17. Jhd. aus französisch garniture, „Verzierung“ entlehnt) wird küchensprachlich die Beilage oder Sauce eines Gerichtes, die Füllung einer Teigpastete oder die Einlage einer Suppe bezeichnet. Es gibt mehrere hundert präzise… … Deutsch Wikipedia
