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a French stew of sliced cooked beef in a sauce flavored with onions


Though there are several variations possible for a miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions.

Word Origin

by 1725

Usage Note

cooking's 21st Century Lexicon
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Examples from the Web for miroton
Historical Examples
  • The real name of this dish is miroton de la Concierge, and it is currently held that only concierges can do it to perfection.

  • miroton:—Cold meat warmed in various ways, and dished in circular form.

    The Whitehouse Cookbook (1887) Mrs. F.L. Gillette
  • Fillets of soles may also be served in aspic, or miroton la cardinale, as directed for lobster (Nos. 1047 and 1046).

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