Definitions

from The Century Dictionary.

  • noun A note; a familiar note.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun the flesh of a chicken used for food

Etymologies

Sorry, no etymologies found.

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Examples

  • And, if you were to send a poulet to a fine woman, in such a hand, she would think that it really came from the poulailler; which, by the bye, is the etymology of the word poulet; for Henry the Fourth of France used to send billets-doux to his mistresses by his poulailler, under pretense of sending them chickens; which gave the name of poulets to those short, but expressive manuscripts.

    Letters to his son on The Art of Becoming a Man of the World and a Gentleman 2005

  • To poulet, or not to poulet, that is our question.

    NYT > Home Page By BRUCE BUSCHEL 2011

  • To poulet, or not to poulet, that is our question.

    NYT > Home Page By BRUCE BUSCHEL 2011

  • She squatted over a charcoal pit, cooking an aromatic chicken and gravy called poulet pays en sauce.

    post-gazette.com - News 2010

  • And, if you were to send a 'poulet' to a fine woman, in such a hand, she would think that it really came from the

    Complete Project Gutenberg Earl of Chesterfield Works Philip Dormer Stanhope Chesterfield 1733

  • And, if you were to send a 'poulet' to a fine woman, in such a hand, she would think that it really came from the

    Letters to His Son on the Art of Becoming a Man of the World and a Gentleman, 1751 Philip Dormer Stanhope Chesterfield 1733

  • a gendarme is 'poulet', the word for chicken in French.

    euronews 2010

  • Pre-order your poulet rouge, a slow-growing French breed of chicken prized for its rich flavor, from Evensong ($5 per pound).

    Market Roundup: Sept 30-Oct. 7 Bonnie S. Benwick 2010

  • Created by the founder of Le Cordon Bleu cookery school, Rosemary Hume – rather than her better-known business partner, celebrity florist Constance Spry, as is often claimed – poulet reine Elizabeth, as it was originally known, was a deliberate and tactful compromise between the luxurious and the thrifty for a country still under the dreary yoke of postwar rationing.

    How to cook perfect coronation chicken 2011

  • The recipe I like has three main ingredients: artichokes, foie gras and a poulet de Bresse.

    Bill Buford: my favourite cookbook 2010

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