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cullis

American  
[kuhl-is] / ˈkʌl ɪs /

noun

  1. a gutter, as at the eaves of a roof.


cullis British  
/ ˈkʌlɪs /

noun

  1. a gutter in or at the eaves of a roof

  2. another word for coulisse

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of cullis

1830–40; < French coulisse coulisse; cf. portcullis

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

Put into another stewpan part of a fillet of veal, cut into dice, with one slice of ham; stew them with some fine cullis, till the sauce is reduced to a thick gravy.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady

And betwixt the various plates and dishes, jars and bottle of sauce, cullis, stock and preserved truffles, pans of foie gras and boxes of sardines and tunny-fish were strewn over the bed of paper shavings.

From The Fat and the Thin by Vizetelly, Ernest Alfred

Put a pint of cullis into a stewpan with a glass of white wine, two slices of peeled lemons, two cloves, a clove of garlic, half a laurel-leaf, parsley, scallions, onions, and turnip.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady

Stew it with some broth, a little butter, and some cullis, if any at hand.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

Make it as for cullis; but leave out the spices, herbs, and flour.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

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