Sauce bourguignonne

Sos bourguignonne (haala Farayse: [sos buʁɡiɲɔn]; lit. ‘Sos Burgundy’) ko sos Farayse mo base mum woni diƴƴe boɗeeje e njuumri walla njuumri, garni bouquet (persil, thyme e lefol laurier), ustaa, ɓuuɓnaa e won e es. Ko adii nde liggortee tan, ina mooftaa e ɓuuɓri, ina ɓuuɓna seeɗa e pepper cayenne. Hono no denndaangal sosiyeteeji diƴƴe boɗeeje, ina waawi tawa ina waɗi heen ɓuuɓri ɓeydaandi e nder defgol ngam ɓeydude ɓuuɓri ndii.^[1]

So tawii kosam ɗam huutoraama ngam yahdude e kosam ɗam walla kosam ɗam, ɗam waɗetee ko e nder lowre ɓutte nde ɗee geɗe coodanoo. Tiggu walla ɓuuɓri ina ɓuuɓnee e nder lowre ndee, ina ɓeydee heen mburu boɗeejo mo huutortee ngam ɓuuɓnude e naatnude ko heddii e defde kosam ɗam. Tiggu ina waawi kadi defde e sahaa gooto e kosam ɗam.^[2]

Ƴeew kadi

Tuugnorgal

↑ Larousse Gastronomique (1961), Crown Publishers (Translated from the French, Librairie Larousse, Paris (1938))
↑ Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion

[French,_Librairie_Larousse_1938-1] Larousse Gastronomique (1961), Crown Publishers (Translated from the French, Librairie Larousse, Paris (1938))

[guide-2] Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion

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