Chanoinesse (à la): The expression "à la chanoinesse" applies, in classical cuisine, to various preparations which no doubt evoke the culinary refinement attributed under the Ancien Régime to canons and canonesses (we then said a "life of Canon", "bold as a canon", etc.).
The chicken à la chanoinesse is poached and surrounded by tartlets garnished with crayfish tails bound in supreme sauce with crayfish coulis; we find the latter in the cream-soup or velouté of...
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