Valencienne (à la): The expression "à la valencienne" applies, in classic cuisine, to a preparation of rice "à la mode de Valence", inspired by Spanish cuisine, cooked in fat and garnished with a salpicon bell peppers and raw ham, sometimes with peeled and seeded tomatoes.
This rice (arroz) accompanies noisettes of lamb, tournedos or poultry, sauced with demi-glace deglazing.
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