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.[1]
- a regional term for the fish stew with the generic name matelote.[2]
References
editSources
edit- 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.
 | This article about French cuisine is a stub. You can help Wikipedia by expanding it. |