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A salmon steak with beurre maître d'hôtel, served with spinach. Beurre maître d'hôtel (French pronunciation: [bœʁ mɛtʁ dotɛl]), also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.
In this simple version of the dynamic duo, a skillet of crispy potatoes and tender, seared flank steak gets bathed in a tangy, savory garlic mustard butter sauce. Now that’s what we mean by ...
Served with onion rings, rye bread, compound butter (with herbs and garlic – beurre à la bourguignonne), and horseradish. Compound butters (French: beurre composé, pl. beurres composés) are mixtures of butter and other ingredients used as a flavoring, in a fashion similar to a sauce. [1] [2] [3] Compound butters can be made or bought.
Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
Cranberry Brie Pull-Apart Bread Pull-apart bread reaches a whole new level, thanks to brie and cranberry sauce . Use your favorite homemade sauce recipes, but store-bought works too if you're ...
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An "entrecôte Café de Paris", as served in Le Relais de Venise, the first French "entrecôte restaurant" in Paris. Café de Paris sauce is a butter -based sauce served with grilled beef . When it is served with the sliced portion of an entrecôte (in American English: a rib eye steak ) or a faux-filet (in English: a sirloin steak [ 1 ] ) the ...
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