bróşe (-şe), s.f. – Bijuterie prevăzută cu un ac care se poartă prinsă pe îmbrăcăminte. fr. broche. – Der. broşa, vb. (a lega filele unei cărţi), din fr. brocher; broşor, s.m. (legător), din fr. brocheur; broşură, s.f., din fr. brochure.
Trimis de blaurb, 05.11.2006. Sursa: DER

Dicționar Român. 2013.

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  • Brose — is a Scots word for a dish of oatmeal mixed with water or milk, and eaten with salt and butter. Unlike porridge, brose is not cooked (Davidson 1999).In the sixteenth century, a mixture of oatmeal and water was carried by shepherds; brose resulted …   Wikipedia

  • brose — brose; cer·e·brose; ten·e·brose; wa·ter·brose; fi·brose; …   English syllables

  • Brose — Brose, n. [CF. Gael. brothas. Cf. {Brewis}, {Broth}.] Pottage made by pouring some boiling liquid on meal (esp. oatmeal), and stirring it. It is called beef brose, water brose, etc., according to the name of the liquid (beef broth, hot water, etc …   The Collaborative International Dictionary of English

  • brose — 1650s, Scottish, earlier browes, from O.Fr. broez, nom. of broet (13c.) stew, soup made from meat broth, dim. of breu, from M.L. brodium, from O.H.G. brod broth (see BROTH (Cf. broth)) …   Etymology dictionary

  • brose — [brōz] n. [Scot, altered < ME broues, beef broth] a dish made by stirring boiling water or milk into oatmeal …   English World dictionary

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  • brose —   n. kind of porridge; broth.    ♦ Athole brose, mixture of whisky and honey …   Dictionary of difficult words

  • brose — noun Etymology: perhaps alteration of Scots bruis broth, from Middle English brewes, from Anglo French broués, plural of bruet, broué broth, mash, of Germanic origin; akin to Old High German brod broth Date: 1515 a chiefly Scottish dish made with …   New Collegiate Dictionary

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