escalop (Meaning)
escalop (n.)
A bivalve shell of the genus Pecten. See Scallop.
A regular, curving indenture in the margin of anything. See Scallop.
The figure or shell of an escalop, considered as a sign that the bearer had been on a pilgrimage to the Holy Land.
A bearing or a charge consisting of an escalop shell.
Synonyms & Antonyms of escalop
No Synonyms and anytonyms found
escalop Sentence Examples
- The chef delicately pounded the escalop of veal until it was thin and tender.
- I indulged in a delectable escalop of foie gras, seared to perfection and served with a sweet and savory sauce.
- The escalop of salmon was grilled to flaky perfection, complemented by a tangy lemon-herb butter.
- In the traditional French dish, escalope de veau is a thin, breaded and fried cutlet of veal.
- Escalop refers to a thinly sliced and pounded piece of meat, typically veal or pork.
- The escalop of chicken was lightly seasoned and cooked in a flavorful broth, resulting in a tender and juicy dish.
- I relished in the escalop of lamb, cooked to a perfect medium-rare and accompanied by a rich and aromatic jus.
- The escalop of venison was marinated in a blend of herbs and spices, imparting a deep and savory flavor.
- The escalop of monkfish was coated in a crispy breading and pan-fried until golden brown, served with a creamy tartar sauce.
- The escalop of eggplant was grilled and topped with a vibrant and aromatic tomato sauce, finished with a sprinkling of fresh basil.
FAQs About the word escalop
A bivalve shell of the genus Pecten. See Scallop., A regular, curving indenture in the margin of anything. See Scallop., The figure or shell of an escalop, cons
No synonyms found.
No antonyms found.
The chef delicately pounded the escalop of veal until it was thin and tender.
I indulged in a delectable escalop of foie gras, seared to perfection and served with a sweet and savory sauce.
The escalop of salmon was grilled to flaky perfection, complemented by a tangy lemon-herb butter.
In the traditional French dish, escalope de veau is a thin, breaded and fried cutlet of veal.
