Aumale (d '): The expression "d'Aumale" applies, in classic cuisine, to a preparation of chicken, stuffed and braised, due to the chef of the kitchens of Henri d'Orléans, Duke of Aumale, fourth son of Louis-Philippe.
The particularly elaborate filling is composed of croustades garnished with turned cucumber cooked in butter and hollowed-out half-onions, stuffed with a tongue salpicon and foie gras associated with Madeira sauce.
The scrambled eggs of Aumale, on the other hand, are mixed with tomato c ...
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