aiguillette baronne

/eh-gwee-eht (bah-rohn)/
[French] plural aiguillettes baronnes

Beef cut. A long, thin cut from the top of the rump or flank - silverside or top rump. This is the cut the French prefer for braising, being neither too fat nor too lean. In the States this is referred to as rump roast. Can also apply to long, thin slice of meat from either side of the breast of roasted poultry, other meats, or fish.

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