Grillades

Grillades / ɡree-yahds / medali saka macem-macem daging, daging sapi konvensional, ^[1] nanging daging sapi lan daging babi uga digunakake ing resep modern. Asring disajeni karo kuah nalika sarapan utawa nedha awan, iku panganan tradisional Creole . Sanajan jenenge, grillade ora dipanggang, nanging digoreng utawa dibakar . Kanggo grillade karo kuah, daginge dipotong dadi medali, ditumbuk rata, dibumboni lan dikeruk ing glepung. Daging banjur kecoklatan lan diolah nganggo cairan beraroma sing digawe saka roux lan tomat sing dicincang utawa diremuk. " Tritunggal " (mrico lonceng, bawang bombay lan celery), papak, duduh kaldu daging sapi lan anggur diarani akeh resep. Timus, godhong teluk lan cayenne utawa saus panas iku bumbu sing umum. Cairan mentega digunakake minangka kuah kanggo sajian sing wis rampung.

Grillade lan grits paling ndhuwur karo scallion ing restoran New Orleans .

Referensi

↑ The Picayune Creole Cookbook (édhisi ka-6th). https://archive.org/stream/picayunecreolec00unkngoog#page/n89/mode/2up: The Times-Picayune Publishing Co. 1922. kc. 70. {{cite book}}: External link in |location= (pitulung)CS1 maint: location (link)

[Picayune-1] The Picayune Creole Cookbook (édhisi ka-6th). https://archive.org/stream/picayunecreolec00unkngoog#page/n89/mode/2up: The Times-Picayune Publishing Co. 1922. kc. 70. {{cite book}}: External link in |location= (pitulung)CS1 maint: location (link)

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