Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
A thick white sauce made with onion puree and often served with fish or eggs.
- ‘The recipes inside are a grim compendium of lumberingly heavy dinosaur classics - flour-thickened cream sauces, heart - clogging glacages and soubises, the obligatory triumvirate of ‘protein, starch, vegetable’ on nearly every plate.’
- ‘Bisques, stir-fries, sauces, soufflès, soubises, puré es, duxelles, stuffings, pickles, raw salads - infinity must be the final number for mushroom dishes.’
- ‘There was a difference of opinion over the roast skewered noisettes of lamb, served with rosemary and mustard soubise.’
- ‘And it is fairly safe to assume that à la provençale portends the presence of tomato and garlic, soubise the use of onion, and so on.’
- ‘Pig's trotters stuffed with morels and a veal jus with sauce soubise, a baron of rabbit, crab ravioli: these are adventurous, dangerous dishes for a place this size.’
- ‘Arrange the cutlets on top of the soubise and serve immediately.’
Named after Charles de Rohan Soubise (1715–87), French general and courtier.
We take a look at several popular, though confusing, punctuation marks.
From Afghanistan to Zimbabwe, discover surprising and intriguing language facts from around the globe.
The definitions of ‘buddy’ and ‘bro’ in the OED have recently been revised. We explore their history and increase in popularity.