This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||à la bordelaise|
Description: "In the style of Bordelais or Bordeaux." There are no hard and fast rules. It generally implies a sauce of shallots, wine (red or white) butter, tarragon and bone marrow and cooked with cep mushrooms. It can also mean simply cooked in wine (e.g. pêches à la bordelaise). Alternatively, it could also be a garnish of finely diced vegetables and sometimes ham or a garnish for poultry of artichokes and potatoes. Of fish and shellfish, it might mean cooked in wine with vegetables and herbs.
Pronounced: ah lah bohr-dLEHZ
Most frequent country: Widespread
Most frequent region: Bordelais
See places: French food and cuisine, Bordelais
See foods and dishes: alose à la bordelaise, anguille à la bordelaise, cèpes à la bordelaise, écrevisses à la bordelaise, entrecôte bordelaise, filets de sole à la bordelaise, homard bordelaise, huîtres à la bordelaise, lamproie à la bordelaise, oeufs à la bordelaise, pêches à la bordelaise, pommes de terre bordelaise, poulet sauté à la bordelaise, rognons de veau sauté à la bordelaise