Liégeoise: The expression “à la Liègeoise” is applied, in classic cuisine, to preparations using alcohol and juniper berries, such as kidneys à la Liègeoise, cooked in a casserole dish, garnished with crushed juniper, potatoes. earth and bacon, sauced with juice deglazed with juniper and white wine.
The little Liège-style birds are flambéed in juniper and cooked in a casserole dish, with juniper and Ardennes ham.
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