flageolet

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flageolet

(flăjəlĕt`), small straight flute of conical bore, with a whistle mouthpiece. The number of finger holes varies, as does the length, which may be from 4 to 12 in (10.2–30.5 cm). The flageolet, related to the recorderrecorder,
musical wind instrument of the flute family, made of wood, varying in length, and having an inverted conical bore (largest end near the mouthpiece). Its tone is produced by an air stream against an edge, like that of the flute, but the air is conducted by a mouthpiece
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, was known as early as the 16th cent., its invention in 1581 being ascribed to Juvigny, a Parisian. It was in use until the end of the 19th cent.

Flageolet

 

in music:

(1) A wind instrument, a type of end-blown flute with a cylindrical tube and finger holes, generally six. The most widespread type is the flageolet developed by Juvigny in Paris circa 1581, which has a beaked mouthpiece with a whistle device. A flageolet with keys was used in the 18th and 19th centuries in symphony and operatic orchestras; operas by Gluck and Mozart contain flageolet parts. The flageolet is now used as a solo instrument and in ensembles. It is a precursor of the piccolo.

(2) A whistling tone produced on string instruments by lightly touching a string at its center or at one-third, one-quarter, and so on, of its length. The sound produced resembles the sound of the instrument (hence the name).

REFERENCE

Targonskii, Ia. B. Flazholety smychkovykh instrumentov. Moscow, 1936.

flageolet

1
a high-pitched musical instrument of the recorder family having six or eight finger holes

flageolet

2, flageolet bean
the pale green immature seed of a haricot bean, cooked and eaten as a vegetable
References in periodicals archive ?
I thought of trying something other than the haricots that usually bulk out the cassoulet, and that got me thinking of flageolet beans, the wonderfully delicate pale green pulses that one sees so rarely, but which are always a real treat.
His pan-fried sea bass, with roast aubergine, wilted greens, cassoulet of shellfish and flageolet beans is proving a favourite, along with rump of salt marsh lamb in a Dijon mustard crust and sherry lamb juice.
This was good quality meat, served in slices over a pile of flageolet beans, bathed in a dense meaty sauce and olive oil.
Her signature dishes include wild game and earthy flavors, from creamy wild mushrooms sandwiched between triangles of puff pastry to Kansas City filet mignon and Texas wild boar, the latter grilled and sliced, and served with flageolet beans and fried rapini.
The single vegetables are cauliflower florets, extra fine garden peas, young carrots, sliced courgettes, flageolet beans, very fine beans and young sweetcorn.
Serves 4 2 tbsp olive oil 1 onion, peeled and diced 100g pancetta, chopped (or bacon) 2 cloves garlic, crushed 2 carrots, peeled and diced 2 medium potatoes, peeled and diced 2 parsnips, peeled, cored, diced 3 sticks celery 750ml chicken or veg stock 1 can butter beans 1 can cannellini beans 1 can flageolet beans 1/2 Savoy cabbage sea salt and freshly ground black pepper HEARTY The Parmesan adds a dash of rich flavour to this soup, making it a deliciously creamy treat.
Try simmering some sweet little pale green flageolet beans in a little vegetable stock before draining all but a little of the cooking liquor, and stirring in some root vegetables cooked in plenty of butter, and a handful of roughly-chopped greens such as spinach or spring cabbage, along with a cup or two of frozen peas.
Examples of the sorts of dishes visitors can expect to enjoy depends very much on what is ready to pick that day, but could include dishes such as grilled leg of lamb on a bed of flageolet beans with salsa rossa, braised artichokes with broad beans and mint, Swiss chard and anchovy gratin, and desserts such as summer berry pavlova and apricot and almond tart.
That was followed by a roulade of salmon with flageolet beans, while the third course was a lime parfait with mango lime and mint granita.