Châtelaine (à la): The expression "à la châtelaine" applies, in classic cuisine, to various preparations in which the garnish gives a certain research to otherwise quite simple dishes.
For the egg dishes, the châtelaine filling includes chestnuts; for meats, artichoke funds. For large pieces of butcher's shop, these artichoke bottoms, filled with Soubise chestnut purée, are au gratin and accompanied by braised lettuce and hazelnut apples; for ...
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