| 释义 |
‖ bœuf|bœːf|
[Fr.]
Beef; used with postpositive adj. to designate a beef dish cooked in a particular manner, the adj. indicating either the sauce in which the dish is served, as bœuf bordelais, or the region of supposed origin, as bœuf bourguignon, beef braised with red wine and served with bacon and mushrooms. Similarly used with a proper name, as bœuf stroganoff: see stroganoff.
[1907A. Escoffier Guide Mod. Cookery 379 Piece de Bœuf a la Bourguignonne. Lard the piece of beef, and marinade it for three hours in brandy and red wine.] 1936Lucas & Hume Au Petit Cordon Bleu 92 Ragoût de bœuf bourguignonne. 2 lb. topside beef. 1942E. Paul Narrow St. iii. 25 Mary inspected carefully the two portions of bœuf bordelais. 1960E. David French Provincial Cooking 335 This is the French method even with what might be termed first-class secondary joints such as topside and the equivalent of our aitchbone, which are used for such delicious dishes as bœuf mode and bœuf bourguignon. 1965M. Kenyon May you die in Ireland i. 8 He would have liked someone to cook bœuf bourguignon for him in the evenings. |