Carmélite (à la): The expression "à la carmélite" applies, in classic cuisine, to a cold preparation of chicken breasts, which are coated with hot-cold sauce, decorated with truffle blades and dressed with a mousseline crayfish and crayfish tails.
The appellation also designates eggs (soft or poached) prepared in a flan crust, garnished with mussels in cream and topped with white wine sauce.
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