Gauloise (à la): The expression "à la gauloise" applies, in classic cuisine, to several rather sophisticated preparations, including rooster crests and kidneys: lightly tomato poultry broth, garnished with lean ham royale , possibly related to egg yolk; soft-boiled egg on a crouton, with a salpicon of ham in tomato sauce; filling for bites or tartlet with a truffle and mushroom salpicon, bound with Madeira supreme sauce.
Kidneys and ridges...
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