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Bordelaise
[ bawr-dl-eyz; French bawr-duh-lez ]
noun
- a brown sauce flavored with red wine and shallots and garnished with poached marrow and parsley.
Bordelaise
/ ˌbɔːdəˈleɪz; bɔrdəlɛz /
adjective
- cookery denoting a brown sauce flavoured with red wine and sometimes mushrooms
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Word History and Origins
Origin of Bordelaise1
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Word History and Origins
Origin of Bordelaise1
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Example Sentences
While our whaleboat shot across the Bordelaise Channel pursued by a brisk breeze, Ugh!
If you are there in the autumn, don't forget to order Cèpes à la Bordelaise.
To seek fish recipes, of such savory sound as those for "broiled redsnapper," "shrimps bordelaise," and "baked fish croquettes."
The well-known Bordelaise sauce is simply Spanish sauce with the addition of white wine and shallots.
Oysters, clams, sweetbread, chicken or turkey may be served à la Bordelaise or Bechamel.
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