a French stew of sliced cooked beef in a sauce flavored with onions
Though there are several variations possible for a miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions.
miroton:—Cold meat warmed in various ways, and dished in circular form.
Fillets of soles may also be served in aspic, or miroton la cardinale, as directed for lobster (Nos. 1047 and 1046).
The real name of this dish is miroton de la Concierge, and it is currently held that only concierges can do it to perfection.