Definition of "financière"

financière

adjective
not comparable
1. (cooking) Involving a heavy sauce flavored with truffles, mushrooms and Madeira wine, and garnished with one or more of olives, kidneys, quenelles, sweetbreads, livers, and cockscombs.
  Quotations
  […] add a good financière ragoût (No. 89) of cocks’ combs, fat livers, truffles, and some mushrooms; […]
  1834, Henderson William Brand, Simpson’s Cookery, Improved and Modernised. The Complete Modern Cook, Containing a Very Extensive and Original Collection of Recipes in Cookery, […]., London: Baldwin and Cradock, […]; Longman and Co.; Hatchard and Son; […], page 139
  Fill six vol-au-vents made with feuilletage paste (No. 1076) with a quart of financière garnishing (No. 246), and serve them on a dish with a folded napkin.
  1889, Alessandro Filippini, The Table: How to Buy Food, How to Cook It, and How to Serve It, New York, N.Y.: Charles L[uther] Webster & Company, page 271
  The classic version of financière sauce is rather esoteric, a tomato-and-Madeira-flavored brown sauce with elaborate garnishes.
  2011, Jacques Pépin, Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, Boston, Mass., New York, N.Y.: Houghton Mifflin Harcourt, page 334