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Cassolette
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A cassolette (from the diminutive form of the French word cassole, a small container) is a small porcelain, glass, or metal container used for the cooking and serving of individual dishes. The word also refers to dishes served in such a container:
- Cassolettes ambassadrice: A ragoût of chicken livers with a duchesse potato border
- Cassolettes bouquetière: Creamed vegetables topped with asparagus tips and cauliflower florets
- Cassolettes marquise: Crayfish tails à la Nantua to which diced truffles and mushrooms have been added, with a border of puff pastry
- Cassolettes régence: a salpicon of chicken breast and truffles in a velouté sauce, topped with asparagus tips with a border of duchesse potatoes
It may also refer to a box or vase with a perforated cover to emit perfumes and enhance the natural scent of a woman.[1][2] Linked with this meaning, Ian Kerner in She Comes First - the thinking man's guide to pleasuring a woman states that cassolette refers colloquially to that natural woman's scent itself, including the strong scent of the vulva, and notes that Napoleon was a particular aficionado of that of Josephine.[3]
See also
[edit]References
[edit]- Larousse Gastronomique (1961), Crown Publishers (translated from the French, Librairie Larousse, Paris (1938))
- Dictionnaire de l'Académie française, 9 édition.
- Elizabeth David, French Country Cooking, decorated by John Minton, published by John Lehmann (1951)
Notes
[edit]- ^ 2015, Peter Golden, Wherever There Is Light: A Novel, Simon and Schuster (ISBN 9781476705583), page 234 "Don't you like the word cassolette, Julian?" He supposed Thayer thought she was being clever. Cassolette was also a reference to the natural fragrance of a woman. People were clustering closer to them. "I practice using 'cassolette' in ...
- ^ 2015, Christopher Buckley, But Enough About You: Essays, Simon and Schuster (ISBN 9781476749525), page 234 'I know you're in a hurry to find out about cassolette, but please first note that "if you use your palm, rub it over your own and your partner's armpit area first." At points as these, the text seems to intersect with the script of the movie A Fish Called...'
- ^ Kerner, Ian (2004). She Comes First - the thinking man's guide to pleasuring a woman. Harper Collins. p. 67. ISBN 9780061792649.
Look up cassolette in Wiktionary, the free dictionary.
Cassolette
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Etymology and Definitions
Linguistic Origins
The word cassolette originates in French as a diminutive form of cassole, denoting a small saucepan or container, with the suffix -ette added for diminutiveness.[9] The base term cassole itself appears in French texts as early as the 14th century, derived from Old Provençal casoleta, a diminutive of casola (saucepan), which stems from cassa (ladle or saucepan).[1] This lineage traces further to Late Latin cattia, referring to a dipper or ladle used for liquids.[10] Linguistic influences may include Spanish cazoleta (small pan), which entered usage around 1550 and shares a comparable Romance root, though direct borrowing into French is considered unnecessary by some etymologists.[9] The term entered English circa 1657 via Richard Tomlinson's translation of a French work, marking its earliest documented appearance in that language as a borrowing from French cassolette.[3] In French, the word's initial recorded use dates to 1529, describing a metal container for burning perfumes, as noted in royal accounts; it also appears in a 1561 inventory of Pau castle.[9] By the 18th century, linguistic shifts broadened its application in French texts to encompass decorative objects, particularly ornate perfume burners, reflecting evolving cultural contexts while retaining its core connotation of a small vessel.[11] This evolution connects cassolette to related terms like casserole and cassoulet, both arising from analogous Provençal and Occitan vessel designations.[12]Primary Meanings
The term cassolette primarily refers to two distinct objects in English usage, rooted in its French origins as a diminutive form of cassole, denoting a small container or saucepan from Old Provençal casoleta.[1][2] In culinary contexts, a cassolette is a small, individual-sized container designed for cooking and serving single portions of food, such as molded or baked dishes, setting it apart from larger communal casseroles by its scale and portability.[2][1] This interpretation emphasizes practical functionality, particularly in retaining heat for personal servings in French-influenced cooking traditions.[8] In perfumery and decorative arts, a cassolette denotes an ornate vessel, typically featuring a perforated lid, used for burning incense, evaporating perfumes, or containing aromatic substances to release scents gradually.[1][13] This meaning highlights aesthetic appeal and controlled diffusion of fragrance, often appearing in European decorative objects from the 18th and 19th centuries.[13][14] The key distinctions between these meanings lie in their purposes: culinary cassolettes prioritize thermal efficiency and food containment, while perfumery versions focus on visual elegance and olfactory release through perforations.[1][15] Modern dictionary definitions reflect regional and contextual variations; in American English, sources like Dictionary.com predominantly describe the culinary form as a food container, whereas Merriam-Webster lists both senses, with the perfumery meaning more prominent in art historical references.[2][1]Culinary Applications
Design and Materials
Cassolettes used in cooking are typically small, individual serving vessels designed for baking or presenting portioned dishes such as creamy appetizers, gratins, or desserts in French cuisine. These dishes often feature a round or cylindrical shape to allow for even heat distribution and easy serving. Heights generally range from 2 to 4 inches for standard individual portions, though larger variants up to 8 inches may be used for slightly more generous servings, with diameters around 4 to 6 inches to accommodate 4 to 24 ounces of food.[16][1] The primary material for traditional cassolettes is porcelain or pottery, valued for its heat retention properties and aesthetic in French cooking. These are usually glazed on the interior to enhance heat resistance and prevent sticking. Alternative materials include tempered glass for transparency during baking or enameled metal for versatility on stovetops and in ovens. Less common options encompass cast aluminum for quick heat conduction in modern settings. Disposable versions may employ paper or foil composites lined with heat-resistant coatings for single-use convenience.[16][17] Key design features emphasize functionality for food preparation, including thick walls—often 0.25 to 0.5 inches—to maintain consistent temperatures during baking and optional fitted lids to trap moisture for tender results. Many incorporate ergonomic handles, especially in rectangular or oval shapes, for safe oven-to-table transfer, and are engineered for compatibility with both conventional ovens and stovetops up to 500°F. French styles showcase simple finishes with minimal decoration to highlight the vessel's utilitarian form. In contemporary adaptations, enameled metal versions elevate service for formal dining while preserving heat retention.[16]Usage in Cooking
Cassolettes are primarily used in cooking for baking or simmering individual portions of creamy or saucy dishes, such as ragouts, seafood gratins, or vegetable preparations, making them ideal for developing flavors in small batches.[17] This approach suits preparations like cassolette of scallops in leek fondue or girolles mushrooms in vin jaune sauce, allowing each serving to be customized and portion-controlled.[18][19] Preparation techniques typically begin with preheating the cassolette to ensure even heat distribution, followed by layering ingredients—for instance, arranging cooked seafood or vegetables in a sauce base—before oven-baking at moderate temperatures around 350°F (175°C) for 20-40 minutes to meld tastes.[17] The dish is then served directly from the cassolette, preserving its warmth at the table and enhancing the dining experience through immediate presentation.[18] In French home cooking, cassolettes feature prominently for appetizers or side dishes like brandade de morue or escargots aux champignons, reflecting their practicality for meals.[18] They also appear in modern cuisine, where restaurants utilize them for single-serve presentations of fusion dishes blending traditional methods with contemporary ingredients. These vessels enhance flavor infusion through their contained cooking environment, promoting concentration of sauces during baking. Originating as a diminutive form distinct from larger cooking pots, cassolettes support resource-efficient practices for individual servings in French culinary traditions.[17]Historical and Decorative Uses
Development as Perfume Burners
Incense burners that evolved into cassolettes appeared during the Renaissance in France, developing from earlier simple holders into more elaborate scent diffusers, with one notable early example being a design traditionally attributed to Raphael for King François I around 1520–1527, featuring caryatids supporting an urn adorned with royal symbols like fleurs-de-lis and salamanders.[20][21] By the 17th century, these devices had developed into vase-form metal containers for burning perfume pastilles, often topped with a flame finial to evoke their functional heat source.[22] In 17th- and 18th-century France, cassolettes gained prominence during the Louis XV era (1715–1774), known as the "perfumed court" at Versailles, where they were used to combat miasmic "bad air" from poor sanitation and enhance courtly hygiene and ambiance through the dispersal of aromatic fumes from burning pellets.[23] Introduced under Louis XIV by royal physicians as perforated boxes or urns, they transitioned from medicinal tools to integral elements of luxurious interiors, reflecting the era's belief that scents could purify and delight.[23] Key functional developments occurred by the 1750s, including the widespread adoption of perforated lids to allow controlled emission of scented vapors and internal mechanisms such as candle nozzles or charcoal trays to heat the contents without direct flame exposure.[24] By the late 18th century, particularly during the Louis XVI period, cassolettes shifted from primarily utilitarian roles to highly ornamental objects, often mounted on tripod bases with intricate gilt-bronze detailing.[11] Manufacturing milestones advanced their production and accessibility; in the 1780s, bronze casters like Pierre-Philippe Thomire (1751–1843) pioneered sophisticated gilt-bronze models, such as tripod-mounted burners with marble elements and symbolic motifs, elevating them to status symbols for the elite.[13] During the Empire period (1804–1815), mass production in porcelain flourished at state-supported factories like Sèvres, yielding durable, neoclassical designs that democratized access while aligning with Napoleonic grandeur.[25] Their functional use waned in the 19th century as modern ventilation systems and bottled liquid perfumes replaced fumigation methods, rendering cassolettes largely decorative relics.[22] A revival occurred in the 20th century through the antique market, where they were valued for their historical and aesthetic appeal rather than practical scent diffusion.[5]Artistic and Cultural Significance
Perfume cassolettes exemplified exquisite decorative artistry in 18th-century Europe, often adorned with ornate motifs such as floral garlands, mythological figures including Venus, and architectural forms like vases and tripods to convey elegance and antiquity.[26][13] These luxurious objects were typically fashioned from high-end materials including ormolu, marble, and gilt bronze, which amplified their status as symbols of opulence in elite households.[27][13] In French society of the 1700s, cassolettes served as emblems of refinement, gracing salons and boudoirs where they diffused subtle fragrances to foster an aura of sophistication and intimacy.[23] Their presence in Rococo artworks, such as François Boucher's The Toilette of Venus (1751), highlighted themes of sensuality and lavish excess, with the depicted cassolette enhancing the scene's evocation of feminine allure and aristocratic leisure.[28][28] Antique cassolettes hold significant collectible value in modern markets, where pairs dating to the 1780s can command prices in the thousands of dollars at prestigious auctions, underscoring their lasting impact on neoclassical and Empire decorative traditions.[29][30] This enduring appeal stems from their role in broader cultural narratives, including reinforcement of gender norms through association with women's perfumery and vanity rituals, as well as innovations in scent diffusion that transitioned from exposed flames to safely enclosed vessels.[31][23][22]References
- https://commons.wikimedia.org/wiki/File:Cassolette_%28perfume_Burner_Or_Essence_Vessel%29_%28France%29%2C_ca._1785%25E2%2580%259390_%28CH_18411317%29.jpg