escalope

[ es-kuh-lohp; French es-ka-lawp ]

Phonetic (Standard)IPA

noun

, French Cooking.

, plural es·ca·lopes [es-k, uh, -, lohps, es-k, a, -, lawp].

scallop ( def 5 ).
a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with breadcrumbs.

escalope

/ ˈɛskəˌlɒp /

noun

a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce

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Word History and Origins

Origin of escalope¹

First recorded in 1600–10; from French; escallop; relation of the sense “thin slice” to the Old French meaning “shell (of a nut, snail, etc.)” is uncertain

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Word History and Origins

Origin of escalope¹

C19: from Old French: shell

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Example Sentences

Lobsters au gratin may also be served in silver, escalope shells if handy are preferred.

From Project Gutenberg

escallop Escambia

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