Carignan (à la): The expression "à la carignan" applies to a classic haute cuisine preparation of lamb noisettes and tournedos, which are sautéed, then placed on Anna apples (shaped into small tartlets) and topped with a deglazed port wine sauce and tomato veal stock.
The garnish includes buttered asparagus tips and eggs molded in a duchesse apparatus, breaded, fried, hollowed out and filled with foie gras mousse.
The expression "à la Carignan" also designates...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.