Cookery. [Fr.; app. a fanciful use of épigramme = EPIGRAM.] A name given to small cutlets of mutton, veal, etc., dressed in a particular manner.
1736. Bailey, Epigramme.
1825. T. H. Lister, Granby, vii. (1836), 40. The very eider-down of eatables! Oh, it was quite like eating air! And then, his epigrammes!
