A sauce used for braising.
A dish (usually meat) prepared by braising.
Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
A combination of diced onions, carrots, celery and herbs sautéed in oil or butter as used in French cooking.
A mixture.