Godard: “Godard” is, in classic cuisine, the name for preparations of large cuts of meat, chickens or sweetbreads. These are surrounded either by small and large dumplings and braised and glazed lamb sweetbreads, or stabbed and braised sweetbreads (in the case of poultry or meat), as well as crests and rooster kidneys, small truffles and fluted mushroom heads.
The sauce that coats them consists of white wine or champagne and a mirepoix with...
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