Boeuf Mironton

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Bœuf de Mironton based on Reboul's recipe

Bœuf mironton , Bœuf de Mironton or Miroton de Bœuf , in Provençal Biou i cebo , is a traditional French beef dish with onions, bacon and vinegar and / or white wine, which can be prepared in different variations.

Mostly it is a leftover from cooked beef , which is gratinated or warmed up in a sauce with onions . Thin, slightly overlapping slices of beef are served in an ovenproof bowl with onions, Lyonnaise sauce and z. B. arranged tomatoes. The dish is also baked in the oven with butter, sautéed onions and breadcrumbs. It is also often called Bœuf en miroton (German: beef in a miroton).

History and origin of the word

Unchanged and slightly supplemented 28th edition of La Cuisinière provençale from 2007

France

The origin of the word has not been clarified with certainty. The name Mironton (later falsified in Miroton ) appears at the same time in old French cookbooks as well as in the French nursery rhyme Malbrough s'en va-t-en guerre , but must have existed in the vernacular before that . In the past, the word miroton or mironton was used not only for meat and fish dishes, but also for other layered dishes with vegetables, apples or mushrooms. Jean-Paul Aron wrote that 19th century French cuisine valued the finesse of preparation far more than the ingredients themselves, with the result that the snobbery about serving modest dishes was lifted. Various Parisian dishes such as the Boeuf Miroton, which is described in the cookbook "La cuisiniere bourgeoise", were made from leftovers. "The real recipe for Miroton," wrote the poet Théodore de Banville , "is only known to three or four very old concierges of the Saint-Sulpice district who were once in the service of the archbishops."

Germany

In German usage, the culinary term appears from the second half of the 17th century, in 1701 as Mierottong of veal in a lexicon by Andreas Glorez . The cookbook author Sophie Wilhelmine Scheibler stated in 1859:

"Miroton; To serve in miroton-style (en miroton) means to put pieces of meat, poultry and fish, cotelettes, etc. in a circle on the bowl so that each piece half covers the other and in this way a wreath is formed with an empty center Serves sauce, a ragout, etc. "

- Sophie Wilhelmine Scheibler : General German cookbook for all stands

Jean-Baptiste Reboul describes in his cookbook La Provençale Cuisinière the Bœuf de mironton with, acidified with vinegar, roux .

distribution

The dish can be found - with modifications - in all national kitchens in which beef is used and cooked according to the cuisine française . In Russia the dish is known as Беф миротон .

As a variation, it is suggested to bake the meat with breadcrumbs and serve with an Espagnole sauce or an Italian sauce .

Bœuf Mironton can be found in the crime novels by Georges Simenon as the favorite dish of the protagonist Maigret .

literature

  • Jean-Baptiste Reboul: La Cuisinière provençale . Ed .: Tacusell. 28th edition. Marseille 2007, ISBN 978-2-263-02209-8 , pp. 213 (French, first edition: 1897).
  • Charles Gordon Sinclair: International Dictionary of Food and Cooking . Ed .: Taylor & Francis. 1998, ISBN 1-57958-057-2 , pp. 352 ( google.de ).
  • Elsevier (Ed.): Encyclopedia of Meat Sciences . 2014, ISBN 978-0-12-384731-7 , pp. 527 (English, google.de ).

See also

Web links

Individual evidence

  1. ^ Éditions Larousse: Définitions: miroton - Dictionnaire de français Larousse. Retrieved June 30, 2019 (French).
  2. ^ Bleher, Manfred: Langenscheidt Pocket Dictionary French: French-German, German-French . Revised edition. Langenscheidt, Berlin 2003, ISBN 3-468-11159-2 , p. 468 .
  3. ^ Judy Rodgers : The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant . WW Norton & Company, 2002, ISBN 0-393-02043-6 , pp. 389–390 ( google.de [accessed June 30, 2019]).
  4. ^ Turgeon, Charlotte: The new Larousse gastronomique: the encyclopedia of food, wine & cookery . Crown Publishers, New York 1977, ISBN 0-517-53137-2 , pp. 110 .
  5. ↑ Michael Dikemann, Carrick Devine: Encyclopedia of Meat Sciences . Ed .: Kansas State University / New Zealand Institute for Plant and Food Research. Elsevier, 2014, ISBN 978-0-12-384734-8 , pp. 527 ( google.de [accessed on July 5, 2019]).
  6. ↑ a b MIROTON nom masculin xviie siècle. D'origine incertaine. Dictionnaire de l'Académie française, accessed on July 5, 2019 (French): “Miroton de bœuf, mets composé de fines tranches de bœuf bouilli que l'on fait gratiner au four avec du beurre, des oignons sautés et de la chapelure. On dit plus souvent Bœuf en miroton ou, elliptiquement, bœuf miroton. (On trouve parfois Mironton.) "
  7. ^ Prosper Montagné: Larousse gastronomique: the encyclopedia of food, wine & cookery . Crown Publishers Inc., New York 1961, ISBN   61-15788  ( defective ) , p. 625 ff .
  8. ^ Noël Chomel: Dictionnaire oeconomique, contenant divers moyens d'augmenter son bien, et de conserver sa santé . Henry Thomas, 1741 ( google.de [accessed June 30, 2019]).
  9. ↑ Oxford University (Ed.): Murray's modern cookery book. Modern domestic cookery, by a lady: Arranged for Daily Reference ... 1851, p. 91, 214, 310, 513 ( archive.org [accessed July 5, 2019]).
  10. ^ Alan Eaton Davidson : Food in motion: the migration of foodstuffs and cookery techniques: proceedings: Oxford symposium 1983 . Prospect Books, Stanningley, Leeds 1983, ISBN 0-907325-15-7 , pp. 217-220 .
  11. ↑ La cuisiniere bourgeoise . Pierre Guillaume Cavelier, Paris 1760, p. 39 ( archive.org [accessed July 30, 2019]).
  12. ^ Richard James Brunt: The influence of the French language on the German vocabulary (1649-1735) . Berlin 1983, ISBN 3-11-086659-5 , pp. 382 .
  13. ↑ Andreas Glorez: Full Hauß- and Country Library . 1701, p. 203 ( google.de [accessed July 1, 2019]).
  14. ^ Sophie Wilhelmine Scheibler: General German cookbook for all stands . 1859, p. 11 ( google.de ).
  15. ↑ Cooking . In: Cassell (ed.): Cassell's household guide . tape 4 , 1869, p. 4 (English, google.de ).
  16. ↑ Говядина "Беф миротон". Retrieved June 30, 2019 (Russian).
  17. ↑ Louis Eustache Ude: The French Cook; Or the Art of Cookery Developed in All Its Various Branches . Ed .: Cox and Baylis. London 1813, p. 133 (English).
  18. ↑ A table avec Simenon - atelier cuisine. Le Régional, September 19, 2018, accessed July 1, 2019 (French).