"In the style of Brabant" (a Belgian province). Tartlets garnished with Brussels sprouts and flat potato croquettes or with chicory (US: Belgian endive) or hop shoots cooked in cream, served with lamb or mutton and sauce Mornay.
"In the style of Braganza." Braganza in Portugal. A garnish for grilled meats of stuffed tomatoes and croquette potatoes served with sauce béarnaise.
Tartlets filled with duxelles, asparagus croquettes, mushroom purée and Madeira sauce, served as a garnish for small cuts of beef.
A garnish for large joints of meat or tournedos of artichoke hearts stuffed with puréed broad beans (US: fava beans), cauliflower and potatoes, sliced truffles and hollandaise sauce.
"In the style of Brittany." This describes various ways of preparing foods. 1) with white haricot beans (US: navy beans), for which Brittany is know, in sauce à la bretonne, particularly served with lamb. 2) fish with a sauce containing prawns, capers and gherkins (US: dill pickles). 3) It also describes a way of preparing fish or poultry with sauce à la bretonne, consisting of white velouté wine and cream sauce with mushrooms, often with celery, leeks and beans.
