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paupiette

American  
[poh-pyet] / poʊˈpyɛt /

noun

French Cooking.

PLURAL

paupiettes
  1. bird.


Etymology

Origin of paupiette

1885–90; earlier po ( u ) piette, probably derivative of Middle French poulpe fleshy part of the body or of an animal, Old French polpe < Latin pulpa pulp; -ette

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.

And all the talk of gigot d'agneau,  tarte tatin, petits farcis, paupiette de veau and saumon en croute may prompt a dinner reservation at your local French restaurant.

From Los Angeles Times

A paupiette of smoked salmon filled with fluffy crab mousse.

From Time Magazine Archive

At Manhattan's Hotel Commodore, 1,300 diners paid $100 a plate for a meal of crab meat in avocado pear figaro, consomm� de volaille madrilene, paupiette of Boston sole Marguery, filet mignon saut� with mushroom colbert, salad chiffonade Argenteuil, bombe vanilla sur socle with black cherries jubilee.

From Time Magazine Archive