Tag: v.tr. "To mark" is to gather and arrange in a cooking utensil all the ingredients necessary for the preparation of a dish. Thus, the preparation of a mirepoix, on the one hand, and the combination, on the other hand, of a fatty substance, flour, tomato paste and a wetting liquid make it possible to "mark" a sauce tomato. To mark a piece for braising is to place it in a greased container, dark with rinds, carrots and onions. To mark is also to start or 'l...
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