-
Sauce bourguignonne (French pronunciation: [sos buʁɡiɲɔn]; lit. 'Burgundy sauce') is a
French sauce with a base of red wine with
onions or shallots, a...
- 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...
-
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...
- 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...
- spread, or used to
finish sauces.
Beurres composés include:
Beurre à la
bourguignonne –
garlic and
parsley butter Beurre maitre d'hotel,
butter with parsley...
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Retrieved 4
August 2015. "Bresse Farms". bresse-
bourguignonne.
Office de
Tourisme du Pays de la
Bresse Bourguignonne.
Archived from the
original on 23 September...
-
fruit or
pastry 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...
- list (link) texte, Société
bourguignonne de géographie et d'histoire
Auteur du (1896). "Mémoires de la Société
bourguignonne de géographie et d'histoire"...
-
French cuisine,
edible snails are
served for
instance in
Escargot à la
Bourguignonne. The
practice of
rearing snails for food is
known as heliciculture....
-
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...
