| 释义 |
Florentine, a. and n.|ˈflɒrəntaɪn|
Also (in sense B. 3) 7 florenden, 8 -ine.
[ad. L. Flōrentīn-us of or pertaining to Flōrentia Florence.]
A. adj. Of or pertaining to Florence, the chief city of Tuscany.
1603Knolles Hist. Turks (1638) 292 Francis the Florentine Cardinall. 1756–7tr. Keysler's Trav. (1760) II. 305 Antonio del Pollajuolo, a Florentine painter, who died in 1498. 1877Nicol in Encycl. Brit. VII. 166 The third [diamond] in weight is the Florentine or Grand Duke.
b. esp. in † Florentine flower-de-luce = Florentine iris; Florentine fresco (see quot.); Florentine iris, the white or pale-blue iris (I. Florentina); Florentine lake (see quot. 1854); Florentine marble (see quot.); Florentine mosaic, a kind of mosaic made by inlaying precious stones in marble or the like; Florentine pie = B. 3.
1597Gerarde Herbal i. xxxv. 48 The white Flower-de-luce is like vnto the *Florentine Flower de-luce.
1854Fairholt Dict. Terms Art, *Florentine Fresco, Like common fresco, the lime is used wet, but in this mode it can be moistened and kept damp, and fit for painting on.
1882Garden 20 May 353/1 A large table bouquet..of tall white *Florentine Iris.
1822J. Imison Sc. & Art II. 411 *Florentine lake. 1854Fairholt Dict. Terms Art, Florentine Lake, a pigment prepared from cochineal. It is now obsolete.
1706Phillips (ed. Kersey) *Florentine or Landskip-Marble, a kind of Marble in which the Figures of Mountains, Rivers, Towers..and even whole Cities are naturally represented.
1854Fairholt Dict. Terms Art, *Florentine Mosaic.
1823Galt Entail III. 65 ‘A jigot o' mutton, a fine young poney cock, and a *florentine pye.’
B. n.
1. A native or inhabitant of Florence. Also a Florentine ship.
1591Raleigh Last Fight Rev. (Arb.) 16 Their Nauy..strengthened with Florentines and huge Hulkes of other countries. 1599Thynne Animadv. (1875) 45 The woorke⁓menne, beinge florentynes. 1601Shakes. All's Well i. ii. 1 The Florentines and Senoys are by th'eares. 1849Macaulay Hist. Eng. I. 353 London was, to the Londoner..what Florence was to the Florentine of the fifteenth century.
2. A textile fabric of silk or † wool, used for wearing apparel. Cf. florence 2.
1545Rates Customho. D iij b, Florentynes [printed -tyse] for a clothe. 1819Rees Cycl., Florentine.. a species of satin or tweeled silk. 1882Caulfeild & Saward Dict. Needlework, Florentine..is a twilled silk, thicker than Florence, which latter is, however, sometimes called by the same name.
3. Cookery. A kind of pie or tart; esp. meat baked in a dish with a cover of paste.
1567–79Hake Newes Powles Churchyarde iv. (1872) D iij, With Custardes, Tarts, and Florentines, the bancquet to amende. a1700B. E. Dict. Cant. Crew, Florentine, a made Dish of Minced Meats, Currans, Spice, Eggs, &c., Bak'd. 1750E. Smith Compleat Housewife (ed. 14) 41 A Florendine of a kidney of Veal. 1870Ramsay Remin. v. (ed. 18) 126 A florentine (an excellent old Scottish dish composed of veal).
4. The Florentine dialect of Italian.
1855Milman Lat. Chr. (1864) IX. xiv. v. 207 That exquisite all-admired Florentine..has secured its undying fame.
Hence ˈFlorentine v. trans., to cook or prepare in the manner of a florentine (B. 3).
1769Mrs. Raffald Eng. Housekpr. (1778) 137 To florendine Rabbits.
Senses A. a, b in Dict. become A. 1 a, 2. Add to etym.: [In senses A. 1 b and B. 3 b, ad. or influenced by F. florentin(e in same sense.] [A.] [1.] b. Now usu. |ˈflɒrəntiːn|. Cookery. Prepared in a style characteristic of Florence. Of eggs, fish, etc.: served on a bed of spinach; more generally, applied to other dishes involving spinach. Freq. postpositively, and as à la Florentine.
1747H. Glasse Art of Cookery ix. 113 To make a Cheesecurd Florendine. Take two Pounds of Cheesecurd, break it all to pieces with..some stewed Spinage cut small. 1911M. A. Fairclough Ideal Cookery Bk. 557 Oeufs à la Florentine... Break the eggs upon the spinach, dust with salt and pepper, coat the eggs with Mornay sauce. 1950E. David Bk. Mediterranean Food 106 Cambacérés is one of the sign-posts, like parmentier (potatoes) or florentine (spinach). 1970V. Canning Great Affair ii. 14 There was a pair of fresh Torbay soles..and some packets of frozen spinach, so..I made the basis of a sole Florentine. 1985D. Smith One is Fun! vi. 145 Florentine eggs. This favourite classic egg dish is usually either baked in the oven or else the eggs are poached separately and served with a spinach and cheese sauce.
c. Of embroidery: worked using Florentine stitch.
1909Embroidery iv. 109/1 Florentine stitch..is the stitch used in the well-known Florentine work. 1976Oxford Times 3 Sept. 9/3, I promise my pupils they will be able to do Florentine embroidery by the end of the evening. 1980Pract. Needlework 230/1 Shown here are a few of the most popular Florentine patterns—zigzag, ogee, flame.
[2.] Florentine stitch, an embroidery stitch creating a repeated zigzag or interlocking pattern by counting threads, either horizontally or diagonally, in contrasting or shaded colours; cf. bargello n.
c1890tr. T. de Dillmont's Encycl. Needlework 133 *Florentine stitch is worked in slanting lines, the thread being carried, diagonally first over one and then over two double threads of the canvas. 1960B. Snook Eng. Hist. Embroidery 86 The tiny things she made include two pincushions in cross stitch and Florentine stitch, needle and bodkin cases, [etc.].
[B.] [3.] b. Now usu. |ˈflɒrəntiːn|. (a) [F. (gâteau) florentin.] A variety of almond cake. (b) A thin biscuit coated on one side with chocolate, and consisting chiefly of pieces of flaked nuts and preserved fruit.
1948A. R. Daniel Up-to-date Confectionery (ed. 2) xxvi. 308 Florentines, this delicious Continental dainty is another almond cake that may be used for special occasions or for general café trade. 1959T. E. Thompson Fancies, Small Cakes & Chocolate Goods xii. 187 Florentines... Melt the butter, milk and sugar in a pan..then stir in the almonds and fruit... Leave the mixture to cool. 1968Guardian 16 Dec. 7/5, 52 guineas buys the..Luxury Hamper containing one bottle of champagne..one tin of florentines..[etc.]. 1981N.Y. Times 30 Sept. c20/3 ‘Why do you call it a biscuit, rather than a cookie?’ asked one woman as lacy Florentines were being made. |
