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n. A type of stew made from rabbit or fish, in white wine and broth, originating from France.

Usage examples of "gibelotte".

Two serving-maids, named Matelote and Gibelotte, and who had never been known by any other names, helped Mame Hucheloup to set on the tables the jugs of poor wine, and the various broths which were served to the hungry patrons in earthenware bowls.

In the billiard-hall, Mame Hucheloup, Matelote, and Gibelotte, variously modified by terror, which had stupefied one, rendered another breathless, and roused the third, were tearing up old dish-cloths and making lint.