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A French term for "baker" that was traditionally used to denote food dishes baked by a "local" baker when French homes did not have access to ovens inside the home. Thus, a la boulangere became a term used to describe various food dishes baked in an oven, which today is commonly applied to dishes such as lamb boulangere for which lamb is baked in a dish with onions and potatoes placed beneath the meat.
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