cassolette
(kæsəʊˈlɛt)
Also 7 casolette, 7–9 cassolet.
[a. F. cassolette dim. of cassole, -olle, ‘little pan’, dim. of casse ‘pan.’ Cat. cassa, It. cazza, fire pan (Florio). Cp. Sp. cazo, cazuela, cazoleta; med.L. caza, cazia, cazola, cazeola. See Diez, Littré, and Du Cange.]
1. A vessel in which perfumes are burned.
| 1657 Tomlinson Renou's Disp. 213 Put in a brasen or silver pot which the Vulgar call a cassolet. 1726 Dict. Rust. (ed. 3) s.v. Cassolet, a small Vessel us'd in the Burning of Pastils or other odours. 1834 Beckford Italy II. 43 Silver braziers and cassolettes diffusing a very pleasant perfume. a 1847 Mrs. Sherwood Lady of Manor IV. xxiii. 45 Cassolettes, which, being now lighted up, exhaled all the perfumes of the East. |
2. A box for perfumes with a perforated cover to allow of their diffusion.
| 1851 Sir F. Palgrave Norm. & Eng., Boudoir essences and cassolette perfumes. 1884 Health Exhib. Catal. 94/1 Aromatic Ozonized Pocket Cassolette. |
3. A small casserole; a dish cooked in such a receptacle.
| 1813 L. E. Ude French Cook 418 Mind that the cassolettes are to be made quite cold before you take them out of the mould. 1898 Mrs. Roundell Pract. Cookery Bk. 195 Scoop out the insides and fill them with mince and sauce, after heating the Cassolettes in the oven. 1905 A. Kenney-Herbert Common-sense Cookery 177 Potato cassolettes. 1951 Good Housek. Home Encycl. 393/1 The cassolettes may be served as a hot hors d'œuvre, an entrée or an after-dinner savoury. |