Middle English Dictionary Entry
blank-de-sorẹ̄ n. (from phr.)
Entry Info
| Forms | blank-de-sorẹ̄ n. (from phr.) Also blonk ~, blaunch ~, bla(u)n-, ~ de suri, ~ de siri, etc. |
| Etymology | OF blanc de soré; see Serjeantson, The Vocab. of Cookery in Essays and Studies..English Association 23 (1937).35. |
Definitions (Senses and Subsenses)
1.
A dish of minced chicken or fish [see quots.].
Associated quotations
- 1381 Pegge Cook.Recipes (Dc 257)p.100 : For to make the blank surry. Tak braun of caponys other of hennys..kerf hem smal..tak mylk of Almaundys..seth hem togeder, and tak flour of rys..do therto sugur..boyle yt..straw upon blank poudere and do togedere blank de sury and maumene in a dysch.
- 1381 Pegge Cook.Recipes (Dc 257)122 : Blank de Syry.
- (a1399) Form Cury (Add 5016)p.26 : Blank Dessorre.
- ?c1425 Arun.Cook.Recipes (Arun 334)454 : For to make blaunch desorre..then hit is blaundesorre.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)9 : Blandissorye..take brawn of Capoun..or ellys on a fyssday take Pyke or Elys.
- a1475 Liber Cocorum (Sln 1986)p.12 : Blonk desore.
- ?a1475 Noble Bk.Cook.(Hlk 674)35 : To mak bland sorre, tak the mylk of almondes..then tak the braun of a capon.
- c1475 Gregory's Chron.(Eg 1995)141 : Jely, blandesoure.
- c1475 Gregory's Chron.(Eg 1995)170 : Blaundsore.
- a1500 Feast Tott.(Cmb Ff.5.48)268 : Bell clapurs in blawndisare.
Supplemental Materials (draft)
- 1381 Dc.257 Cook.Recipes (Dc 257)77.78/1 : For to make blank desure, tak þe ȝolkys of egges..& temper it wyþ mylk.
Note: Additional quote(s)