Richelieu: "Richelieu" is, in classic cuisine, the name given to a garnish for large pieces of butchery, made up of stuffed tomatoes and mushrooms (sometimes au gratin), braised romaine lettuce and new hash browns or chateau potatoes. .
It is also the name of a preparation of the sole, open on one side, breaded in the English style, cooked in butter, stripped of the central ridge, then garnished with maitre d 'butter and truffle blades.
The sausages ...
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