Commodore: The expression "Commodore" or "à la Commodore" applies, in classic cuisine, to a very elaborate garnish for large pieces of poached fish, combining small casseroles garnished with crayfish tails, dumplings stuffed with fish crayfish butter and mussels à la Villeroi, the sauce being a Norman sauce with crayfish butter.
The "Commodore" soup, made with fish, is bound at the end of the preparation with arrowroot, garnished with poached clams, cut into pieces, and ...
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