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 highlight of the new menu is the Cassolette concept - slow cooked meat, poultry, fish, and cheese dishes, prepared in a cast-iron pot.
Ce n'est plus une chair pantelante sur l'etal, c'est un arome, un fumet, une essence qui s'evapore comme le parfum d'une cassolette.
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).
tubular cross described in 1503 (18), a Hispano-Moresque cassolette (23), a reliquary pendant "with two small half-doors" probably from the collection of Juana la Loca (51; cf.
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).
On festival days this hypostyle forest was interplanted with silken trees, pages with gold barrels doused the assembled company with an incessant drizzle of rose-water, the Great Throne was set up--an upholstered podium the size of the Greta Bed of Ware, crowned by a baldaquin, all in solid gold encrusted with gems--and the Great Cassolette was erected, a three-storey tower of gold that housed thurifers stoking fires of aloes-wood and beside which the Botafumeiro of Compostela would have shrunk to a damp squib.
Strawberry cassolette with milk sorbet is next to cleanse your pallet, before a dessert of tiramisu.
The Cassolettes range comes in individual clay pots and features Cassolette de St Jacques aux Poireaux (scallops with leeks); Cassolette de la Met sauce Ecrevisse (mixed seafood with crayfish sauce); Cassolette au Crabe sauce au Vin Blanc (crab in white wine sauce) and Cassolette de Volaille a la Reine (chicken, ham and mushrooms in cream sauce with emmental cheese).