duxelles
noun
Example Sentences
Bon Appétit Contributor, Bon Appétit, 12 Aug. 2022 The duxelles, while cooked until almost dry, can also throw some moisture, as will the pâté and mustard, so each step must be done perfectly or the meat will taste boiled. Gordon Hamersley, BostonGlobe.com, 14 June 2022 Tender beef slathered in Dijon mustard with mushroom duxelles and either pâté or prosciutto, all wrapped up first in a crepe and then in puff pastry, it is cooked in the oven until golden-brown. Gordon Hamersley, BostonGlobe.com, 14 June 2022 An indulgent, new entree is the $74 beef Wellington, which is an 8-ounce filet coated with mushroom duxelles and encased in puff pastry. Sarah Blaskovich, Dallas News, 13 Sep. 2021 The entree on everyone’s lips is salmon coulibiac, basically a fish version of beef Wellington in which a band of puff pastry and mushroom duxelles form a frame around the salmon and rice tinted with parsley puree. Washington Post, 27 July 2021 At Delilah, Smith will make wagyu beef Wellington with 12 oz. of filet mignon, an herbed crepe, porcini mushroom duxelles and madeira wine jus. Andy Wang, Robb Report, 30 June 2021 Stephan’s menu of elevated hand-helds will include beef Wellington tacos (filet mignon, creamed spinach prosciutto, mushroom duxelles in a puff-pastry taco shell), lobster mac-and-cheese quesadilla, pepperoni pizza pop tarts and other items. Ben Crandell, sun-sentinel.com, 24 June 2021 Turn mushroom caps over and fill with duxelles mixture, mounding and pressing gently. Nicole Sours Larson, San Diego Union-Tribune, 30 Dec. 2020 See More Word History
borrowed from French, perhaps after Louis Chalon du Blé, Marquis d'Uxelles †1658 French nobleman and general
Note: Though the association with the Marquis d'Uxelles may be correct, the history of the word is obscure. It is attributed by popular sources (such as online cooking blogs) to the chef François Pierre de la Varenne (1615-78), who wrote an influential early cookbook, Le cuisinier françois (Paris, 1651); the mushrooom preparation is described in the book (p. 113), but called champignons à l'olivier (literally, "mushrooms in the style of the olive tree"). The word is not entered in André Viard's culinary encyclopedia Le cuisinier impérial (Paris, 1806). In the restaurateur Antoine Beauvilliers's L'art de cuisinier, tome 1 (Paris, 1814), p. 73, the preparation is called la ducelle, in a later edition (Le bon et parfait cuisinier universel, Paris, 1837, p. 67) à la Durcelle.
1877, in the meaning defined above
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