escalope
[ es-kuh-lohp; French es-ka-lawp ]
/ ˌɛs kəˈloʊp; French ɛs kaˈlɔp /
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noun, plural es·ca·lopes [es-kuh-lohps; French es-ka-lawp] /ˌɛs kəˈloʊps; French ɛs kaˈlɔp/. French Cookery.
a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with bread crumbs.
Nearby words
escalator, escalator clause, escalatory, escallonia, escallop, escalope, escambia, escanaba, escapade, escape, escape artist
Origin of escalope
1600–10; < French; see escallop; relation of the sense “thin slice” to the OF meaning “shell (of a nut, snail, etc.)” is uncertain
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
Examples from the Web for escalope
Lobsters au gratin may also be served in silver, escalope shells if handy are preferred.
The Gastronomic Regenerator:|Alexis Soyer
British Dictionary definitions for escalope
escalope
/ (ˈɛskəˌlɒp) /
noun
a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce
Word Origin for escalope
C19: from Old French: shell
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
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