Bordelaise, a la

A French culinary term, a la bordelaise (ah lah bord-layz) is used to describe dishes served with any of four garnishes.

It is most commonly used for those dishes served with a bordelaise sauce, but it is also applied to those served with a mirepoix, or a garnish which features cepes (flat mushrooms), or another composed of artichokes and potatoes.

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