Washington: “Washington” is, in classic cuisine, the name of a garnish for poached or braised poultry, made of corn kernels cooked in water, bound with very reduced crème fraîche.
The appellation also concerns a soup known as "from a small pot", garnished with julienne of celery-branch cooked in the consommé, julienne of truffles steamed in Madeira, and a garnish of veal cheek skin cut into squares and steamed in Madeira. and veal jus....
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