Grenobloise (à la): The expression “à la Grenoble” applies, in classic cuisine, to fish cooked in a meunière style and garnished with capers and freshly peeled lemon cubes, to which we can add bread croutons. golden crumbs. The whole being made when finishing a sautéed fish, but also lamb brains or veal sweetbreads.
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Grenoble sauce.
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