Bretonne (à la): The expression "à la Bretonne" applies, in classic cuisine, to various dishes garnished with white beans, whole or mashed, of which Brittany is a renowned producer and which go well with mutton and lamb (leg, shoulder).
The sauce with which the eggs (soft-boiled, poached or fried) and the so-called “Breton style” fish fillets are coated consists of vegetables, velouté and cream.
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