A garnish of lentil croquettes filled with chestnut purée and morels. It is usually served with meats and chausseur sauce.
Typical of classic cuisine on grand scale. The garnish includes artichoke hearts stuffed with duxelles and duchess potatoes piped into rosettes accompanied by grated horseradish and served as a garnish for large joints of meat.
Typical of classic cuisine on grand scale. There are various ways of preparing it. 1) mushrooms sautéed with chicken livers, braised lettuce, potatoes parisienne and Madeira sauce or 2) asparagus tips, lamb sweetbreads, truffles and suprême sauce, used as a garnish for large joints of meat, tournedos and noisettes. 3) A braised chicken carcass filled with asparagus tips, the breast meat carved and arranged on top, coated with sauce suprême and decorated with more asparagus, lamb's sweetbreads and truffles.
A garnish of mushrooms, truffles and small potato croquettes. It is served with sauce cardinal to accompany fish.
"In the style of the housewife." Dishes served with a garnish of braised lettuce, peas and potatoes. This also applies to any dish served with vegetables, especially onions, simply cooked.
À l'Américaine is French for "American style." Most famously this is a classic dish of shellfish, lobster shells, truffles, white wine, brandy and fish fumet, garlic, shallots and tomatoes, but also with bacon. The origin of Homard à l’américaine is controversial, some claiming that it was invented by the chef Pierre Fraisse, a native of Languedoc who spent some time in United States. The one thing that is certain is that, containing such ingredients as oil and garlic, it is unlikely to originate from Armorica (the ancient name for Brittany). Alternatively it can indicate a garnish of cornflour (US: corn starch) fritters with sliced fried sweet potatoes, for meats.
