Dywed y 'Larousse Gastronomique'
"A term originally describing dishes covered with breadcrumbs, grilled and
served with a highly seasoned sauce, but now usually used for a sauce or a
raw meat dish. Tartare sauce is a mayonnaise made with hard boiled egg
yolks, onion and chives, and is served with fish, calves' feet, oysters, and
pont-neuf potatoes. Steak tartare is made with minced beef (or horse meat,
according to the purists) served raw with egg yolk and seasoning. In
Belgium, the dish is called 'filet americain'. The expression ' a la
tartare' is also applied to various highly seasoned cold or hot dishes:
paupittes of anchovies with horseradish butter butter or fried eggs on a bed
of minced beef with paprika, for example."
Rwy'n cymryd/gobeithio taw cyfeirio at ail elfen y darn uchod mae cogyddion
Gregynog.
----- Original Message -----
From: "Ann Corkett" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Monday, March 11, 2002 12:49 PM
Subject: Re: tartare
> Cytuno'n llwyr na fuaswn i'n bwyta'r fath beth!
>
> Dyw "amrwd" ddim yn ddigon da, mae'n debyg - rhy "amrwd" ac yn awgrymu'r
> corgimychiaid bach marw yn gorwedd ar eich plat. Ond, 'roeddwn i'n meddwl
> bod corgimychiaid fel arfer yn cael eu coginio'n fyw, felly gobeithio eu
bod
> nhw o leiaf wedi'u lladd? Tybed ai'r euog yn unig sy'n amrwd, a'r
> corgimychiaid ond yn oer.
>
> Es at "The Gourmet's Lexicon". "For Steak Tartare see Tartar Steak".
Troi
> at "Tartar Steak" - dim byd rhwng "Taramasalata" a "Tatin".
>
> Er gwaethaf Geiriadur yr Academi, mae Bruce yn awgrymu tarta+r (h.y. to
bach
> ar yr ail "a"), neu ddefnyddio "tartare" mewn llythrennau eidaleg.
>
> Stumog dda!
>
> Ann
>
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