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The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.
Beef bone marrow is also a main ingredient in the Italian dish ossobuco (braised veal shanks); the shanks are cross-cut and served bone-in, with the marrow still inside the bone. Beef marrow bones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. [6]
The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine. One of the earliest published recipes for a bread and butter pudding so named is found in Eliza Smith's The Compleat Housewife of 1728 ...
The first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow, and onions with broth with saffron gradually added. [2] There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (Treatise on Cooking) by Giovanni Vialardi, assistant chief cook to kings. [7]
Some caviar crispbreads are a perfect palette teaser and a pan-seared Shetland king scallop with kelsey chilli and garlic roe butter sauce couldn’t be cooked more beautifully. But yes, the roasts.
Ragout fin consists of veal, sweetbread, calf brain, tongue, and bone marrow, and chicken breast and fish; Saltimbocca – Italian dish; Scaloppine – Type of Italian meat dish; Schnitzel – Breaded, fried flat piece of meat; Tas kebap – Turkish veal or mutton stew
The marrow from the hole in the bone (the buco in the osso) is a prized delicacy and the defining feature of the dish. [2] [3] The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavored with cinnamon, bay leaf, and gremolata.
The Hawaiian word kūlolo is a cognate of the Eastern Polynesian term "roro" which describes "brains matter, bone marrow; spongy matter," [8] which itself is derived from Nuclear Polynesian "lolo" which describes "coconut cream or oil", [9] while "kū" is a qualitative and stative prefix.