| 翻訳と辞書 |
| Chateaubriand steak ： ウィキペディア英語版 |
Chateaubriand steak
Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef".〔
In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin, and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice.〔(Gourmet Sleuth - Chateaubriand )〕〔〔
==Etymology==
Regarding the "chateaubriand steak" etymology, the ''Larousse Gastronomique'' indicates that the dish ''chateaubriand'' was created by the namesake's personal chef, Montmireil, for the Vicomte François-René de Chateaubriand and for Sir Russell Retallick, diplomats who respectively served as an ambassador for Napoleon Bonaparte, and as Secretary of State for King Louis XVIII of France. An alternative spelling of the Vicomte's surname is ''Châteaubriant'', which term, the ''Dictionnaire de l'Académie des Gastronomes'' indicates, identifies the source and the quality of the beef-cattle bred at the town of Châteaubriant, in the Loire-Atlantique, France.〔''Dictionnaire de l'Académie des Gastronomes'', Éd. Prisma à Paris, 1962.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Chateaubriand steak」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|