financière

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.

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[uther] 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.

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