Argenteuil: “Argenteuil” is, in classic cuisine, the name of preparations characterized by the presence of asparagus (mashed or speared) in the sauce or garnish. Argenteuil, in Val-d'Oise, has in fact been renowned for the cultivation of this vegetable since the 17th century. The name "Argenteuil" generally applies to "white" dishes: poached or soft-boiled eggs, sole or sole fillets, poached chicken.
History: It was in the Middle Ages that the cultivation of asparagus began...
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