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Definition of Bordelaise
1. Noun. Brown sauce with beef marrow and red wine.
Definition of Bordelaise
1. Noun. (cooking) A brown sauce, having ingredients that include dry red wine and bone marrow ¹
¹ Source: wiktionary.com
Lexicographical Neighbors of Bordelaise
Literary usage of Bordelaise
Below you will find example usage of this term as found in modern and/or classical literature:
1. The History of North Atlantic Steam Navigation: With Some Account of Early by Henry Fry (1896)
"... Marsala, Taormina, and Sorrento ; The " Nouvelle Compagnie bordelaise," running
the Chateau Lafitte and the Panama between Bordeaux and New York monthly ..."
2. The Book of Entrées by Thomas Jefferson Murrey (1886)
"Chicken, Saute, Sauce bordelaise.—Singe, draw, and disjoint a medium-sized chicken;
put into a large frying-pan an ounce of butter, add the chicken, ..."
3. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"... a la bordelaise. Proceed exactly as above, but filling them with the following
sauce (instead of the sauce there mentioned): peel thirty large button ..."
4. The Murrey Collection of Cookery Books by Thomas Jefferson Murrey (1895)
"Steak, Sirloin; Sauce bordelaise.- -Select a steak cut from the best part of the
sirloin ; trim it neatly ; rub a little oil over it, and broil over a ..."
5. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"bordelaise COOKERY — Bordeaux has long been renowned as the headquarters of good
cheer. Paris may have boasted of a larger number of first-class restaurants ..."
6. The Practical Hotel Steward by John Tellman (1913)
"1 SO " bordelaise 1 25 Fresh deviled Crab mut (2) In shell Fresh Crab Rakes.
Maryland. In chafing dish Steak» Small Tenderloin, bordelaise for one 1 10 ..."
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