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réchauffé

American  
[rey-shoh-fey] / reɪ ʃoʊˈfeɪ /

noun

  • réchauffés
    plural
  1. a warmed-up dish of food.

  2. anything old or stale brought into service again.


réchauffé British  
/ reʃofe /

noun

  1. warmed-up leftover food

  2. old, stale, or reworked material

"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

Other Word Forms

Noun Inflected Forms

Etymology

Origin of réchauffé

First recorded in 1795–1805; from French, past participle of réchauffer, equivalent to r(e)- re- + échauffer “to warm”; see chafe

Vocabulary lists containing rechauffe

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:

The drama is a mere réchauffé of Massinger's Fatal Dowry.

From Character Sketches of Romance, Fiction and the Drama, Vol. 1 A Revised American Edition of the Reader's Handbook by Ebenezer Cobham Brewer

The English groan for something better than the perpetual réchauffé of their literature.

From How to Write Letters (Formerly The Book of Letters) A Complete Guide to Correct Business and Personal Correspondence by Mary Owens Crowther

How could I blame her for preferring Captain Carey's love to my réchauffé affections?

From The Doctor's Dilemma by Hesba Stretton

The last lecture on the recent German writers is a mere réchauffé of the Essays.

From Thomas Carlyle by John Nichol

The piece is a réchauffé of a mediæval farce, which has the credit of being the first play not a "mystery" or a miracle piece in the records of the French drama.

From The Galaxy, April, 1877 Vol. XXIII.—April, 1877.—No. 4. by Various

What vulgarity, what pointless joking, what pitiable attempts to serve up old impromptus réchauffés!

From Plays, Acting and Music A Book Of Theory by Arthur Symons

As it is, when it has become a little forgotten, the quarterly reviewers, or their representatives, of the twenty-first century will be able to make endless réchauffés of it.

From A History of the French Novel, Vol. 2 To the Close of the 19th Century by George Saintsbury

Many of the dishes prepared in the chafing-dish are réchauffés of cold cooked meats, including game and fish.

From Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes by Janet McKenzie Hill

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