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Definition of Carbonade
1. n. Flesh, fowl, etc., cut across, seasoned, and broiled on coals; a chop.
Definition of Carbonade
1. Noun. a stew of meat cooked in beer ¹
¹ Source: wiktionary.com
Definition of Carbonade
1. [n -S]
Lexicographical Neighbors of Carbonade
Literary usage of Carbonade
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"carbonade of Mutton. Prepare a loin of mutton as a carbonade (see flancs No.
577), and when cold cut it in slices rather more than half an inch in thickness ..."
2. Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical by Eneas Sweetland Dallas (1877)
"carbonade.—If cookery is ever to be a science it must be exact in its nomenclature,
... The carbonade has degenerated in France into- a stew, having meant ..."
3. The Royal Cookery Book: (le Livre de Cuisine) by Jules Gouffé, Alphonse Gouffé (1869)
"carbonade OF MUTTON WITH ENDIVE Proceed as directed for Carbon ade of Mutton with
Sorrel Puree (vide page 358), substituting Endive for Sorrel Puree. ..."
4. Miss Parloa's Kitchen Companion: A Guide for All who Would be Good Housekeepers by Maria Parloa (1887)
"carbonade of Halibut or White Fish. The materials required are: two ... Any fish
from which solid slices of flesh can be cut may be used for a carbonade. ..."
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