Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A thin slice of meat or fish wrapped around a forcemeat or vegetable filling.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A thin
slice ofmeat orfish wrapped around astuffing then fried, baked or braised
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
[French, probably from obsolete poulpe, fleshy part, from Old French polpe, from Latin pulpa.]
from Wiktionary, Creative Commons Attribution/Share-Alike License
French
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Examples
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Among the lineup: turbot braised with Nicoise olives and tomato confit, with 2008 Aline Bonfils Domaine du Gour de Chaulé Gigondas Rose; and boneless rack of lamb with paupiette of braised shoulder, and 2003 Robert Michel Cornas La Geynale.
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