WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
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.
|
| à la bordelaise
Language: French
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
Gender: f
Ethnicity: French
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
|