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Sauce bourguignonne (French pronunciation: [sos buʁɡiɲɔn]; lit. 'Burgundy sauce') is a
French sauce with a base of red wine with
onions or shallots, a...
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Garlic butter, also
known as
beurre à la
bourguignonne, is a
compound butter used as a
flavoring for many
dishes or as a condiment. It is
composed of...
- jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also
called beef Burgundy, and bœuf à la
Bourguignonne, is a
French beef stew
braised in red wine,
often red Burgundy, and...
- spread, or used to
finish sauces.
Beurres composés include:
Beurre à la
bourguignonne –
garlic and
parsley butter Beurre maitre d'hotel,
butter with parsley...
-
immersing it in a
heated pot of
water or
stock with vegetables. In
fondue bourguignonne,
diners dip
small pieces of beef into a pot of hot oil at the table...
- pastry[citation needed] are
dipped into a
melted chocolate mixture, and
fondue bourguignonne, in
which pieces of meat are
cooked in hot oil or broth. The word fondue...
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French cuisine,
edible snails are
served for
instance in
Escargot à la
Bourguignonne. The
practice of
rearing snails for food is
known as heliciculture....
-
eastern France. The
geographical term
Bresse has two meanings:
Bresse bourguignonne (or louhannaise),
which is
situated in the east of the
department of...
- Egli, a
Swiss restaurateur, is
credited for the
introduction of
fondue bourguignonne at his
Chalet Suisse restaurant in 1956. In the mid-1960s, he also invented...
- stock,
sugar bordelaise thyme,
mignonette pepper, bay leaves, red wine
bourguignonne shallots, parsley, thyme, bay,
mushroom trimmings,
butter and red wine...
