Definitions containing à l'anglaise
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A robe is a loose-fitting outer garment. A robe is distinguished from a cape or cloak by the fact that it usually has sleeves. The English word robe derives from Middle English robe, borrowed from Old French robe, itself taken from the Frankish word *rouba, and is related to the word rob. There are various types of robes, including: ⁕A gown worn as part of the academic regalia of faculty or students, especially for ceremonial occasions, such as a convocations, congregations or graduations. ⁕A gown worn as part of the attire of a judge or barrister. ⁕A wide variety of long, flowing religious dress including pulpit robes and the robes worn by various types of monks. ⁕A gown worn as part of the official dress of a peer or royalty. ⁕Any of several women's fashions, as robe d'anglaise, "robe de style". ⁕A gown worn in fantasy literature and role-playing games by wizards and other magical characters. ⁕An absorbent "bath robe" worn mostly after washing or swimming. ⁕One such example is a bathrobe, a garment made of terrycloth or another towel-like material and is typically worn at home after a bath or other activities where the wearer is nude to keep warm and/or preserve modesty in times of no immediate need to fully dress. See, for example, that worn by the fictional character Arthur Dent.
French leave is "Leave of absence without permission or without announcing one's departure", including leaving a party without bidding farewell to the host. The intent behind this behaviour is to leave without disturbing the host. The phrase is first recorded in 1771 and was born at a time when the English and French cultures were heavily interlinked. In French, the equivalent phrase is "filer à l'anglaise" and seems to date from the turn of the 19th and 20th centuries.
A commode, commode with legs, or commode on legs is any of several pieces of furniture. The word commode comes from the French word for "convenient" or "suitable", which in turn comes from the Latin adjective commodus, with similar meanings. Originally, in French furniture, a commode introduced about 1700 meant a low cabinet, or chest of drawers at the height of the dado rail. A commode, made by an ébéniste and applied with gilt-bronze mounts, was a piece of veneered case furniture much wider than it was high, raised on high or low legs and with or without enclosing drawers. The piece of furniture would be provided with a marble slab top selected to match the marble of the chimneypiece. A commode occupied a prominent position in the room for which it was intended: it stood against the pier between the windows, in which case it would often be surmounted by a mirror glass, or a pair of identical commodes would flank the chimneypiece or occupy the center of each end wall. Bombé commodes, with surfaces shaped in three dimensions were a feature of the rococo style called "Louis Quinze". Rectilinear neoclassical, or "Louis Seize" commodes might have such deep drawers or doors that the feet were en toupie— in the tapering turned shape of a child's spinning top. Both rococo and neoclasical commodes might have cabinets flanking the main section, in which case such a piece was a commode à encoignures; pairs of encoignures or corner-cabinets might also be designed to complement a commode and stand in the flanking corners of a room. If a commode had open shelves flanking the main section it was a commode à l'anglaise
Bavarian cream or Crème bavaroise or simply Bavarois is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a "hermetically sealed" mold that was plunged into salted, crushed ice to set—hence "Muscovite". Bavarian cream is similar to pastry cream but thickened with gelatin or isinglass instead of flour or cornstarch, and flavoured with liqueur. It is not to be confused with Crème anglaise, which is a custard sauce thickened with egg. Bavarian cream is lightened with whipped cream when on the edge of setting up, before being molded, for a true Bavarian cream is usually filled into a fluted mold, chilled until firm, then turned out onto a serving plate. By coating a chilled mold first with a fruit gelatin, a glazed effect can be produced. Imperfections in the unmolding are disguised with strategically placed fluted piping of crème Chantilly. In the United States, it is not uncommon to serve Bavarian cream directly from the bowl it has been chilled in, similar to a French mousse. In this informal presentation, Escoffier recommended the Bavarian cream be made in a "timbale or deep silver dish which is then surrounded with crushed ice".
Pantalettes are undergarments covering the legs worn by women, girls, and very young boys in the early- to mid-19th century. Pantalettes originated in France in the early 19th century, and quickly spread to Britain and America. Pantalettes were a form of leggings or long drawers. They could be one-piece or two separate garments, one for each leg, attached at the waist with buttons or laces. The crotch was left open for hygiene reasons. They were most often of white linen fabric and could be decorated with tucks, lace, cutwork or broderie anglaise. Ankle-length pantalettes for women were worn under the crinoline and hoop skirt to ensure that the legs were modestly covered should they become exposed. Pantalettes for children and young girls were mid-calf to ankle-length and were intended to show under their shorter skirts. Until the mid-19th century, very young boys were commonly dressed in dresses, gowns and pantalettes, though there were commonly associated with girls' clothing, until the boys were breeched at any age between 2 and 8 years of age, and sometimes older. Young boys would be dressed in this fashion until at least they were toilet-trained.
The Spadroon is a light sword with a straight blade of the cut and thrust type. The style became popular among military and naval officers in the 1790s, spreading from England to the United States and to France, where it was known as the épée anglaise. Hilts were often of the beaded or "five-ball" type with a stirrup guard. A spadroon blade usually had a broad, central fuller and a single edge, often with a false edge near the tip. Spadroons can also be double-edged as well.
Cutwork or cut work is a needlework technique in which portions of a textile are cut away and the resulting "hole" is reinforced and filled with embroidery or needle lace. Cutwork is related to drawn thread work. In drawn thread work, typically only the warp or weft threads are withdrawn, and the remaining threads in the resulting hole are bound in various ways. In other types of cutwork, both warp and weft threads may be drawn. Needlework styles that incorporate cutwork include broderie anglaise, Carrickmacross lace, whitework, and early reticella.