This confusing term is used to describe a range of often conflicting techniques. In some cases it describes poêlage, an old-fashioned method by which meats are braised with a large amount of butter. Nowadays, however, the term is used to describe braising a relatively large piece of meat in a covered pot.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.