A garnish for small joints of red meat, white meat and poultry consisting of Anna potatoes and chiffonade of lettuce with cream.
Brandade is made with salt cod puréed with garlic, olive oil and milk or cream, served warm with croûtes and sometimes garnished with slices of black truffle. It originally came from Nîmes but is now often attributed to Languedoc. The term is currently used in Provence to denote a variety of flavoured mashed potato dishes.
A dish from Brittany of tinned tuna broken up and mixed with cooked haricot beans (US: navy beans) and coated with a dressing.
