Chevreuse: "Chevreuse" is the name given to various preparations of classical cuisine.
The Chevreuse garnish, for noisettes of lamb and tournedos, combines hazelnut potatoes and artichoke bottoms garnished with a duxelle of mushrooms topped with a blade of truffle glazed with butter.
The pieces are topped with Madeira deglazing and demi-glace.
The Chevreuse velouté is a cream of poultry tied together with sprigs of chervil.
The Chevreuse omelette is stuffed with minced deer...
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