from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A steel plate used in medieval armor for protecting the thigh.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. an armor plate for the thigh; tasset
from the GNU version of the Collaborative International Dictionary of English
- n. In plate armor, a suspended plate in from of the thigh. See Illust. of tasses.
from The Century Dictionary and Cyclopedia
- n. In armor, a plate of steel hanging below the tassets, or forming the lowermost division of the tassets.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. armor plate that protects the hip and thigh
CARROT AND ORANGE TUILE, BEETROOT JELLY: The tuille was a crisp of carrot flavor and orange essence on the end of a stick like a lollipop that was dusted with powdered orange zest.
Dessert was a small wedge of Stinking Bishop cheese offset by pears poached in Riesling, ginger tuille and candied almonds.
A torrent of pretty amuses-bouche (soy milk jelly with aubergine, chicken confit with a coconut tuille and so on) flowed our way before the magical mystery tour began.
The finished dish consisted of a piece of halibut topped with diced morels and bacon, rolled up in thinly sliced beet painted potatoes, beet powder and veg stock were combined to create the paint cooked in duck fat, served with a morel cream sauce and garnished with a morel tuille and morel jelly.
Finely chopped morels peppered a wavy tuille, made by using a template.
He never can bring himself to utter to his mountain land, from the depths of his heart, the melancholy words, “_Che til na tuille. _”
I molded the tuille on an upside down mini muffin tin to make the cup, then put a rosette of the white chocolate whipped cream inside, loaded on the raspberries and topped it with some purloined candied almonds that another group made for a cake.
There were also a currant tuille set in the sorbet and three of the currant gel cubes set atop the bavarois, joined by fine lime zest and some toasted pine nuts.
The horseradish brought noticeable heat, the passion fruit was sweet and tart, the pepper tuille and lavender lent touches of heat and soapy perfume respectively, but in the long run this was an oyster dish.
OYSTER, PASSION FRUIT JELLY, LAVENDER: In an oyster shell, creamy horseradish with a nice bite sits under an oyster set in a passion fruit jelly, topped with a few lavender leaves and a pepper tuille.