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[zheyn-wahz] /ʒeɪnˈwɑz/
a light yellow cake made with eggs and butter and typically layered, filled, and frosted or made into petits fours for serving.
Origin of génoise
1930-35; < French; feminine of génois of Genoa Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2017.
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Examples from the Web for genoise
Historical Examples
  • Mix the liquor from the mullets with the genoise sauce, and pour over them.

    The Skilful Cook Mary Harrison
  • This style of genoise is new, and when well made very excellent.

  • Cook some cod cutlets as in preceding recipe, and serve with genoise sauce (see Sauces).

    The Skilful Cook Mary Harrison

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