cassolette


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Related to cassolette: cassoulet

cassolette

(ˈkæsəˌlɛt)
n
1. a small casserole
2. a small dish in which a casserole is served
3. a perforated box or vase which emits perfume
References in periodicals archive ?
He pairs an egg cassolette with wild Oregon onions, morels, fiddlehead ferns and asparagus with an herbal red such as the cabernet franc-based Domaine des Roches Neuves Terre Chaudes Saumur Champigny ($45 a bottle) from the Loire Valley.
The French take the subject so seriously they even have a word for the scent of a woman when perfume is mingled with body oil: her cassolette," he added.
The cassolette epicurienne comprised of a small, deep-fried breadcrumb basket filled with fragrant morels, wild mushrooms and a glace de viande (a powerful beef essence).
A variety of hot and cold appetizers--spiced chickpea fritters, grilled merguez, eggplant caviar--and specialty pasta, seafood and Mediterranean entrees featuring the black pearl dish, cassolette de moules.
8) Scented pastilles placed in the silver insert within the middle section (only the example in Figures 3 and 4 still retains this component) released a perfume when warmed, the veilleuse thus acting as a cassolette (perfume burner).
Strawberry cassolette with milk sorbet is next to cleanse your pallet, before a dessert of tiramisu.
Cassolette of Mahogany Clams with Turbot Cheeks (Serves 4) CORNELIUS GALLAGHER ingredients For the cassolette: 3 tablespoons black peppercorns 6 sprigs lemon thyme 3 tablespoons olive oil 6 shallots, peeled and thinly sliced 3 cloves garlic, peeled and thinly sliced 2 pounds Mahogany clams, rinsed and thoroughly dried 1 1/2 cups white wine 6 ounces unsalted butter 20 turbot cheeks * 1 1/2 tablespoons lemon juice 3 tablespoons basil puree 3 tablespoons dill puree 3/4 teaspoon chive puree Salt and pepper to taste For the garnish: Saffron threads * Available through True World Foods at (908) 351-1400.
The managing director said that ongoing product development has been crucial to the evolution of Crop's, which is striving to become "Europe's local ready meals producer" by offering an expanding line of regional and national dishes ranging from Pork Slices & Prunes with Belgian Beer Sauce, to Spatzlepfanne, Poelee Italienne, and Cassolette de Poisson.
Sold under the trade mark Maitre Dietrich, Cassolette is composed of snails (20%) and mushrooms (20%) in a sauce of tomatoes, butter, hazelnuts, almonds, herbs and spices.
Among the items sold under the second name are Confit Crabe l'Amoricaine Surgele (Crab Conserve in the Style of Old Brittany) and Cassolette Coquilles Saint Jacques, made of scallops (50%), carrots, onions, fresh cream, butter, starch, sea lettuce (.