Au bleu and Bourguignonne: Difference between pages

From Chefpedia
(Difference between pages)
Jump to navigation Jump to search
m (1 revision imported: 101-300 Import)
 
m (1 revision imported: 101-300 Import)
 
Line 1: Line 1:
The expression:  Au bleu <br>General definition: <br>  Usually applied to cooking meat very under done (also applied to trout in a court bouillon). <br> [[User:GeorgeHill|George Hill]] <br> Alternative definitions include:
The expression:  Bourguignonne <br>General definition: <br>  Burgundy style a red wine sauce with the addition of button onions and mushrooms. <br> [[User:GeorgeHill|George Hill]] <br> Alternative definitions include:

Latest revision as of 22:37, 12 February 2023

The expression: Bourguignonne
General definition:
Burgundy style a red wine sauce with the addition of button onions and mushrooms.
George Hill
Alternative definitions include: