Alexandra: “Alexandra” is, in the kitchen, the classic name given to several culinary preparations: poultry broth, Parmentier soup garnished with fine brunoise, fillets of sole, sautéed chicken, quails in a casserole, hazelnuts and tournedos, yet very different.
These dishes, topped with sauce, are so named because they are all garnished, in addition to a slice of truffle, either with asparagus tips if the sauce is white, or with quarters of artichoke bottoms if it is Brown.
See Sau...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.