Bordelaise



a brown sauce flavored with red wine and shallots and garnished with poached marrow and parsley.
Historical Examples

The Hotel St. Francis Cook Book Victor Hirtzler
Captain Brand of the “Centipede” H. A. (Henry Augustus) Wise
White Shadows in the South Seas Frederick O’Brien
The Hotel St. Francis Cook Book Victor Hirtzler
Choice Cookery Catherine Owen
The Hotel St. Francis Cook Book Victor Hirtzler
The Hotel St. Francis Cook Book Victor Hirtzler

adjective
(cookery) denoting a brown sauce flavoured with red wine and sometimes mushrooms

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