WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road. 
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| 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
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