Se dit d’une viande grillée très peu cuite.
[BLUEH
]
A French term used for a steak cooked so rare that it is barely warmed through. À POINT is the next step, which means the steak is cooked rare.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
