Grand-Duc: The expression “Grand-Duc” applies, in classical cuisine, to various preparations created in Parisian restaurants of the Second Empire and the Belle Époque frequented by the Russian aristocracy. They have in common the presence of asparagus and truffle tips. The grand duke turkey is a very elaborate original recipe, created in 1906 by Mr. Valmy-Joyeuse, chef of the Marquise de Mazenda's kitchens. The turkey is boneless and stuffed with chicken breast and truffle accompanied ...
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