Cévenole (à la): The expression "à la cévenole" applies to many preparations, sweet or savory ("mignonquets") including chestnuts, a specialty of the Ardèche.
Mashed, stewed, whole, poached, etc., These accompany roasts and braised (rack or stew of pork, mutton, sweetbreads, beef tenderloin, rabbit, game noodles).
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