Definition of Carbonade

1. n. Flesh, fowl, etc., cut across, seasoned, and broiled on coals; a chop.

Definition of Carbonade

1. Noun. a stew of meat cooked in beer ¹

¹ Source:

Definition of Carbonade

1. [n -S]

Carbonade Pictures

Click the following link to bring up a new window with an automated collection of images related to the term: Carbonade Images

Lexicographical Neighbors of Carbonade

carbon steel
carbon subnitride
carbon suboxide
carbon tax
carbon tet
carbon tetrabromide
carbon tetrachloride
carbon tetrafluoride
carbon tetrahalide
carbon tetraiodide
carbon trade
carbon trading
carbon transmitter
carbonaceous chondrite
carbonade (current term)
carbonate dehydratase

Literary usage of Carbonade

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"carbonade of Mutton. Prepare a loin of mutton as a carbonade (see flancs No. 577), and when cold cut it in slices rather more than half an inch in thickness ..."

2. Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical by Eneas Sweetland Dallas (1877)
"carbonade.—If cookery is ever to be a science it must be exact in its nomenclature, ... The carbonade has degenerated in France into- a stew, having meant ..."

3. The Royal Cookery Book: (le Livre de Cuisine) by Jules Gouffé, Alphonse Gouffé (1869)
"carbonade OF MUTTON WITH ENDIVE Proceed as directed for Carbon ade of Mutton with Sorrel Puree (vide page 358), substituting Endive for Sorrel Puree. ..."

4. Miss Parloa's Kitchen Companion: A Guide for All who Would be Good Housekeepers by Maria Parloa (1887)
"carbonade of Halibut or White Fish. The materials required are: two ... Any fish from which solid slices of flesh can be cut may be used for a carbonade. ..."

Other Resources Relating to: Carbonade

Search for Carbonade on!Search for Carbonade on!Search for Carbonade on Google!Search for Carbonade on Wikipedia!