A French dip sandwich , also known as a beef dip , is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette .
15-419: It is usually served plain but a popular variation is to top with provolone cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus , "with juice"). Beef stock , a light beef gravy , or beef consommé is sometimes substituted. The sandwich is most commonly served with a cup on the side of the plate, into which the sandwich is dipped as it is eaten, although this
30-411: A broth. For example, Aberaeron Broth is a Welsh soup . Scotch broth is a soup which includes solid pieces of meat and vegetables. Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component. Similarly, Awara broth is a Guianan Creole stew from French Guiana . Court-bouillon (French for "short broth") is a broth cooked for
45-536: A few exceptions. 'Q' and 'X' are replaced by 'k' and 'z' respectively. 'C' is not used apart from in the digraph, ch , where it stands for [ʃ] (the word for horse is chouval , similar to French's cheval ). Otherwise, it is replaced by 'k' when it stands for [k] (Standard French's comment (how) is written kouman ) and 's', when it stands for [s] . Silent 'h' is never written, unlike in Standard French, where it remains for etymological reasons. The diphthong 'OU'
60-418: A sandwich for a police officer or fireman, accidentally dropped it into a pan of meat drippings. The patron liked it, and the dish surged in popularity shortly after its invention. Other accounts say that a customer who didn't want some meat drippings to go to waste requested his sandwich be dipped in them. Still others say that a chef dipped a sandwich into a pan of meat drippings after a customer complained that
75-513: A short time, mostly used for poaching fish. Rosół is a category of clear Polish soups, primarily made of broth, with a popular version being similar to chicken noodle soup . Canja de galinha is a similar soup from Portuguese-speaking countries. Guianan Creole French Guianese Creole (Kriyòl; also called variously Guianan Creole , Guianese Creole in English and Créole guyanais in French)
90-521: Is a French -based creole language spoken in French Guiana , and to a lesser degree, in Suriname and Brazil . It resembles Antillean Creole , but there are some lexical and grammatical differences between them. Antilleans can generally understand French Guianese Creole, though there may be some instances of confusion. The differences consist of more French and Brazilian Portuguese influences (due to
105-409: Is a savory liquid made of water in which meat , fish , or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , gravies , and sauces . Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes
120-510: Is not how the sandwich was served when it was originally developed. The sandwich is an American invention , with the name seeming to refer to the style of bread, rather than any French origin. Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole's Pacific Electric Buffet and Philippe the Original . Philippe's website describes the dish as a "specialty of
135-629: The Creoles of the West Indies. However, a number of words differentiate them significantly. In addition, in French Guiana, the letter 'r' is mostly preserved in onset position, whereas in the West Indies the pronunciation of 'r' tends rather to approximate the semi-vowel /w/ . Possessive determiners are placed before the noun: French Guianese Creole is largely written using the French alphabet , with only
150-603: The bread was stale. Cole's account states that the sandwich was invented by a sympathetic chef, Jack Garlinghouse, for a customer who was complaining of sore gums. Some accounts tell Philippe's version of events, but assign the location to Cole's. The mystery of the sandwich's invention might not be solved due to a lack of information and observable evidence. The French dip is now served at a number of restaurant chains including fast food places, diners , and standard restaurants . Beef broth Broth , also known as bouillon ( French pronunciation: [bu.jɔ̃] ),
165-638: The conditions of French Guianese Creole's constitution were quite different from the Creole of the West Indies, on the one hand because of the conflicts between French, English, Dutch, Portuguese and Spanish, and French dialects such as the Caen have greatly influenced French Guianese Creole, which has made it significantly different from the Creoles of Martinique, Haiti, St. Lucia and Guadeloupe. There are, therefore, in French Guianese Creole many words in common with
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#1733093156782180-582: The house", and the words "Home of the Original French Dip Sandwich" are present in the restaurant's logo. At Phillippe's, the roll is dipped in the hot beef juices before the sandwich is assembled, and is served "wet", while at Cole's it is served with a side of beef juices. The sandwich can also be requested "double dipped", where both halves of the sandwich are dipped before serving, at either establishment. Both restaurants feature their own brand of spicy mustard. The controversy over who originated
195-493: The proximity of Brazil and Portuguese presence in the country for several years). There are also words of Amerindian and African origin. There are French Guianese communities in Suriname and Brazil who continue to speak the language. It should not be confused with the Guyanese Creole language , based on English, spoken in nearby Guyana . French Guianese Creole was a language spoken between slaves and settlers . But
210-410: The sandwich remains unresolved. Both restaurants were established in 1908. However, Cole's claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe's claims that owner Philippe Mathieu invented it in 1918. The story of the sandwich's invention by Philippe's has several variants: some sources say that it was first created by a cook or a server who, while preparing
225-422: Was commercialized beginning in the early 20th century. Many cooks and food writers use the terms broth and stock interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. Not every dish with the word broth in its name is, strictly speaking,
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