Archiduc (à l'): The expression “à l'Archiduc” is used, in classical cuisine, for preparations inspired by Austro-Hungarian cuisine, dating from the Belle Époque.
Eggs, sole and poultry are cooked with onion and paprika and Hungarian pink peppercorns topped with Hungarian cream sauce. The deglazing (with fish fumet or demi-glace depending on the case) is flavored with cognac, whisky, Madeira or port....
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