caviare — [16] Caviare is of Turkish origin; it comes from Turkish khāvyār. It spread from there to a number of European languages, cavil 100 including Italian caviale and French caviar, many of which contributed to the rather confusing diversity of forms… … The Hutchinson dictionary of word origins
Caviare — Caviar Cav i*ar, Caviare Ca*viare , n. [F. caviar, fr. It. caviale, fr. Turk. Hav[=i][=a]r.] The roes of the sturgeon, prepared and salted; used as a relish, esp. in Russia. [1913 Webster] Note: Caviare was considered a delicacy, by some, in… … The Collaborative International Dictionary of English
caviare — noun see caviar … New Collegiate Dictionary
caviare — caviar … Dictionary of ichthyology
CAVIARE — the roe (the immature ovaries) of the common sturgeon and other kindred fishes, caught chiefly in the Black and Caspian Seas, and prepared and salted; deemed a great luxury by those who have acquired the taste for it; largely imported from… … The Nuttall Encyclopaedia
caviare — see caviar … English dictionary
caviare — cav·i·are || kævÉªÉ‘Ë n. fish eggs served as an appetizer … English contemporary dictionary
caviare — cav·i·are … English syllables
caviare — n. (US caviar) the pickled roe of sturgeon or other large fish, eaten as a delicacy. Etymology: early forms repr. It. caviale, Fr. caviar, prob. f. med.Gk khaviacuteari … Useful english dictionary
Caviare to the general. — См. Свинья в апельсинах … Большой толково-фразеологический словарь Михельсона (оригинальная орфография)
