The name given to several dishes named after an Offenbach operetta. 1) Grilled tournedos garnished with crisp potato straws, watercress and artichoke hearts with sauce béarnaise, 2) A garnish for large joints of meat of grilled mushrooms filled with chopped tomatoes, peas, carrots and potato croquettes. 3) A garnish of asparagus croquettes, truffles, mushrooms for chicken. 4) A dessert of pears served with ice cream and chocolate sauce.
