Tourangelle (à la): The expression "à la Tourangelle" applies, in classic cuisine, to large pieces of roasted lamb or mutton, served with their juice, accompanied by a garnish of green beans and flageolets linked to clear béchamel or velouté.
The appellation also applies to soft-boiled or poached eggs, served on tartlets garnished with flageolet puree and topped with fresh cream sauce.
As for the Tourangelle salad, it is composed of a julienne...
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