Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun a
stew ofbraised meat , usuallybeef
Etymologies
Sorry, no etymologies found.
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Examples
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A glass or two of wine and a Crock-Pot turned cheap cuts of meat into daube Provençal while she was at work; bacon, leeks, and cream you only need a touch of each transformed the proletarian potato into a queen.
Day of Honey Annia Ciezadlo 2011
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A glass or two of wine and a Crock-Pot turned cheap cuts of meat into daube Provençal while she was at work; bacon, leeks, and cream you only need a touch of each transformed the proletarian potato into a queen.
Day of Honey Annia Ciezadlo 2011
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Commentaires récents minouchette: mammuth: de la daube ...
The top 250 best movies of all time Map | Vodkaster - Le Blog de la cinéphilie 2.0 2009
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I attended a Monet cooking class some years ago to watch the preparation of gratin dauphinois, peas a la francaise, daube de boeuf, tarragon carrots, and lemon mousse.
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If the dessert were ANZAC biscuits or a pavlova, the meat course could be a beef daube, or a carbonnade flamande … there are so many possibilities.
The Kitchen Daughter Jael McHenry 2011
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If the dessert were ANZAC biscuits or a pavlova, the meat course could be a beef daube, or a carbonnade flamande … there are so many possibilities.
The Kitchen Daughter Jael McHenry 2011
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If you want whatever it is you're cooking – a stew, sauce, daube or stock – to taste of a specific herb, then always add it at the end, after you've taken the simmering liquid off the hob.
Food for Fort: Cooking with herbs, tough asparagus and a pan for porridge 2010
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I attended a Monet cooking class some years ago to watch the preparation of gratin dauphinois, peas a la francaise, daube de boeuf, tarragon carrots, and lemon mousse.
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Thus, V'lu Jackson stepped off the jetliner from Seattle to find herself craving a fancy platter of Arnaud's daube panée, accompanied by a glass of Bichot Chass-Montrachet (with maybe a squirt of hurricane drops for the zoom that was in it).
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But as common and familiar as these dishes are here in France, have any of them found their way into the national cuisine alongside the daube and the coq au vin or are they still considered foreign fare?
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