▪ I. flambé, n.2 Cookery.
Brit. /ˈflɒmbeɪ/, /ˈflambeɪ/, /ˈflɑːmbeɪ/, U.S. /flɑmˈbeɪ/
Forms: 19– flambe, 19– flambé, 19– flambee, 19– flambée
[‹ flambé adj. Compare slightly earlier flambé v.]
A dish covered with an alcoholic spirit and set alight before serving. Cf. flambé adj. 2.
| 1956 V. S. Pritchett Sailor 340 Desire..had been consummated in bisques, in crêpes, in flambées, in langouste done in many manners, in ailloli, in bouillabaisse and vintage wines. 1966 Daily Gleaner (Kingston, Jamaica) 3 Nov. 21 You have to be specialized on meats, flambes, pastries, and so on. 1996 Virginian-Pilot (Norfolk, Va.) (Nexis) 25 Feb. f2/1 About 25 percent of his customers order his flambes. 2005 Daily Heights (Arlington Heights, Illinois) (Nexis) 8 July 23 We also tried Kentucky bourbon pecan pie... It was every bit as good as the flambé. |
▪ II. ‖ flambé, a.
(flɑ̃be)
[Fr., pa. pple. of flamber to singe, pass through flame.]
1. Of a certain type of Chinese porcelain: iridescent from the effects of a special process of firing, or from the irregular application of glaze; of a (usu. reddish or bluish) glaze so applied. Also as n., a piece of porcelain decorated in this way.
| 1886 S. W. Bushell Chinese Porcelain 4 Prince Kung one day admired a glazed Buddha from the ruins of the Summer Palace, taking it for old flambée porcelain. 1888 Harper's Mag. Oct. 658 The comparison of these flambé vases with onyx or precious stones is to the advantage of the brilliant porcelain. 1904 Daily Chron. 31 May 3/1 A dozen specimens of ‘flambé’, which exhibit the splashed reds, browns, and purples, due to a special process of firing. 1904 E. Dillon Porcelain 42 In the case of the flambé or ‘transmutation’ glazes, the strange caprices of colour have their origin, in part at least, in the contrast of the red sub-oxide and the green silicate of copper. 1959 G. Savage Antique Coll. Handbk. 80 The reign of Ch'ien Lung saw the manufacture of flambé glazes in great variety. |
2. Cookery. Applied to a dish covered with spirit and served alight.
| [1906 Mrs. Beeton Househ. Managem. lxii. 1659 Flamber (Fr.). To singe poultry or game. To cover a pudding or omelet with spirit and set it alight.] 1914 N. Newnham-Davis Gourmet's Guide to London lvi. 363, I enjoyed the sole Monico,..a woodcock flambé and a salad. 1935 M. Morphy Recipes of all Nations 87 Crêpes Suzettes..are usually served flambées—hot Cura{cced}oa being poured over them and set alight just before serving. 1958 Times 16 June 11/5 Americans..have made more use of spectacular flambé dishes in their homes. |
▪ III. flambé, v. Cookery.
Brit. /ˈflɒmbeɪ/, /ˈflambeɪ/, /ˈflɑːmbeɪ/, U.S. /flɑmˈbeɪ/
Forms: 19– flambe, 19– flambé, 19– flambee, 19– flambée
[‹ flambé adj. Compare slightly later flambé n.2]
trans. To cover (food) with an alcoholic spirit and set alight briefly before serving. Also intr.
| 1951 Long Beach (Calif.) Independent 5 Apr. 12 b, Mushrooms flambeed in rum. 1977 Washington Post (Nexis) 22 Sept. e7 An early attempt to flambé a dessert. 1992 Woman 7 Dec. 36 Warm brandy..in a ladle over a naked flame. Add to dish and set alight with a match to flambé. 2005 Olive July 52/1 You don't have to flambé but it does improve the flavour. |
Derivatives. flambéed adj. that has been flambéed; (also) designating the spirit used to flambé food.
| 1953 Long Beach (Calif.) Independent (Electronic text) 8 Oct. Meat balls in gravy..*Flambeed bananas in chafing dish. 1984 J. Rosso & S. Lukins Silver Palate Good Times Cookbk. (1985) ii. vii. 191 Fresh dill, sage, and rosemary tame the fish's strong flavor, and the flambéed gin makes it a show stopper! 2006 Gold Coast Sun (Austral.) (Nexis) 22 Nov. 102 Desserts are tempting from flambéed honey orange crepes to Italian gelati. |