Food: French
The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, oeufs en meurette, gougères, pain d'épices, etc.
It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onionsand a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.
Confin (con fee)
Confit comes from the French word confire which means literally "to preserve"; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.
E.g. Garlic confit Tomato confit
Pâtés (pat ties) 肉醬
Rillettes (ri at Ta) are a preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.
À Toute Heure (anytime) dish fulfill that at anytime of day demand by providing a complete meal on one plate.
Croque-Madame
The croque monsieur is a baked or fried boiled hamand cheese sandwich. Traditionally made with (slightly sugared) Brioche-like bread pieces (pain de mie, not the usual white toast bread), or with normal butter bread, but with a soft crust, topped with grated cheese of the same type, slightly salted and peppered. Instead of the butter bread, the bread is optionally "browned" (e.g. grilled) before and then dipped in whipped eggs, then the whole sandwich is finally baked in the oven (sophisticated café version), or fried in the fry pan (home version), but not ordinarily grilled (or then grilled in a particularly croque-monsieur-specific horizontal grill), so that the top cheese can melt over the bread's edges.
It originated in French cafés and bars as a quick snack.
A croque madame is the same but topped with a fried egg.
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