financière

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See also: financiere

English

Etymology

From French (à la) financière, literally, in the manner of a financier, a reference to the expense of the ingredients.[1]

Adjective

financière (not comparable)

  1. (cooking) Involving a heavy sauce flavored with truffles, mushrooms and Madeira wine, and garnished with one or more of olives, kidneys, quenelles, sweetbreads, livers, and cockscombs.
    • 1834, Henderson William Brand, Simpson’s Cookery, Improved and Modernised. The Complete Modern Cook, Containing a Very Extensive and Original Collection of Recipes in Cookery, ., London: Baldwin and Cradock, ; Longman and Co.; Hatchard and Son;  , page 139:
      […] add a good financière ragoût (No. 89) of cocks’ combs, fat livers, truffles, and some mushrooms; […]
    • 1889, Alessandro Filippini, The Table: How to Buy Food, How to Cook It, and How to Serve It, New York, N.Y.: Charles L Webster & Company, page 271:
      Fill six vol-au-vents made with feuilletage paste (No. 1076) with a quart of financière garnishing (No. 246), and serve them on a dish with a folded napkin.
    • 2011, Jacques Pépin, Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, Boston, Mass., New York, N.Y.: Houghton Mifflin Harcourt, →ISBN, page 334:
      The classic version of financière sauce is rather esoteric, a tomato-and-Madeira-flavored brown sauce with elaborate garnishes.

References

  1. ^ “financière”, in Merriam-Webster Online Dictionary, Springfield, Mass.: Merriam-Webster, 1996–present.

French

Etymology

From finance (“finance”) +‎ -ière (“-ess”, feminine noun-forming suffix).

Pronunciation

  • IPA(key): /fi.nɑ̃.sjɛʁ/
  • Rhymes: -ɛʁ
  • Audio:(file)

Adjective

financière

  1. feminine singular of financier

Noun

financière f (plural financières)

  1. female equivalent of financier
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