| 释义 |
〔coagulate〕gravy clotting as it cools;肉汤冷却时结块了；〔potage〕A thick, often creamy soup.浓汤，肉汤：浓而通常含奶油的汤〔brewis〕from Old French broez [pl. of] broet [diminutive of] breu [broth] 源自 古法语 broez broet的复数 breu的小后缀 [肉汤，清汤] 〔bouillon〕A clear, thin broth made typically by simmering beef or chicken in water with seasonings.肉清汤：一种在已加入调味料的水中煨牛肉或鸡肉而做的清淡的肉汤〔panada〕A paste or gruel of bread crumbs, toast, or flour combined with milk, stock, or water and used for making soups, binding forcemeats, or thickening sauces.面糊：将碎面包、烤面包或面粉放在牛奶、肉汤或水里煮成的面糊，用于作汤、肉馅或果酱〔sup〕supped the hot soup; supped away daintily.喝肉汤；挑剔地吃 |