French (à la): The expression "à la française" is applied, in classic cuisine, to large pieces of meat served with small bundles of asparagus tips, braised lettuce, and topped cauliflower bouquets. Hollandaise sauce and duchess potato crumbles, breaded, fries, hollowed out and garnished with mixed vegetables.
The filling can also consist of spinach and Anna apples.
The accompanying sauce for French preparations is a light demi-glace o ...
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