Meurette (French pronunciation: [mœʁɛt]) is:
- a red wine sauce cooked with bacon, onions, shallots, mushrooms and various spices. This sauce used in oeufs en meurette and many other preparations in French cuisine.
- a regional term for the fish stew with the generic name matelote.
References
- Behr, p. 96
- Montagné, pp. 612–613
Sources
- Behr, Edward (2011). The Art of Eating Cookbook. Berkeley, Los Angeles and London: University of California Press. ISBN 978-0-520-27029-9.
- Montagné, Prosper (1976). Larousse Gastronomique. London: Hamlyn. OCLC 1285641881.
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