Helder: "Helder" is, in classic cuisine, the name of a preparation of butcher's pieces, sautéed and presented on a fried crouton, lined with tight Béarnaise sauce, garnished with a touch of tomato fondue and topped with a deglazing with madeira and veal jus.
The name also designates a recipe for poultry chops where we find the tomato, but with a different vegetable garnish....
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