Montreuil: "Montreuil" is, in classic cuisine, the name of a garnish for tournedos and small pieces of butchery, made up of artichoke bottoms steamed in butter and garnished, some with peas, others with small glazed carrot balls , the same size as peas.
Montreuil poached fish are topped with white wine sauce and garnished with boiled potato balls, topped with a shrimp coulis velouté....
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