DISH RESEARCH · Main dish
Carpe à la Bourguignonne
Carp is braised in a Burgundy-style red-wine sauce with bacon, onions, mushrooms, and often a light flour thickening.
About Carpe à la Bourguignonne
Carp is braised in a Burgundy-style red-wine sauce with bacon, onions, mushrooms, and often a light flour thickening.
Ingredients in Carpe à la Bourguignonne
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Carpprotein
- Red Winesauce
- Baconseasoning
- Onionseasoning
- Mushroomseasoning
- Buttercooking medium
- Wheat flourbinder
- Saltseasoning
- Mushroomsother
- Onionsother
- Wine saucesauce
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.