Bordelaise

[ bawr-dl-eyz; French bawr-duh-lez ]

/ ˌbɔr dlˈeɪz; French bɔr dəˈlɛz /

a brown sauce flavored with red wine and shallots and garnished with poached marrow and parsley.

Also called Bordelaise sauce.

Origin of Bordelaise

< French, feminine of bordelais of Bordeaux, equivalent to Bordel- Bordeaux + -ais -ese

But come here, my young gallants, and take a peep at that Bordelaise demoiselle standing before those fair matrons.

Captain Brand of the "Centipede" |H. A. (Henry Augustus) Wise
Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg.

The Hotel St. Francis Cook Book |Victor Hirtzler
Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce.

The Hotel St. Francis Cook Book |Victor Hirtzler
When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce.

The Hotel St. Francis Cook Book |Victor Hirtzler

Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce.

The Hotel St. Francis Cook Book |Victor Hirtzler

Bordelaise

/ (ˌbɔːdəˈleɪz, French bɔrdəlɛz) /

cookery denoting a brown sauce flavoured with red wine and sometimes mushrooms

French: of Bordeaux