Bohemian (à la): The expression "à la bohémienne" applies, in classic cuisine, to various preparations (soft-boiled eggs, salpicon) as well as a sauce to accompany cold dishes made from cold béchamel, which binds an emulsion of egg yolks and oil seasoned with tarragon vinegar.
As for the sautéed chicken bohemian style, its ingredients (garlic, fennel, pepper, tomato) make it similar to a Provençal preparation, boumanio (“bohemian”), or ratatouille from Nice. Island...
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