Daumont: The expression "à la Daumont" applies, in classic cuisine, to a very opulent garnish, dating from the Restoration (*) and undoubtedly dedicated to the Duke of Aumont (**). It is intended mainly for large braised fish (shad, salmon, turbot) This garnish combines fish dumplings (pike), truffle blades, Nantua crayfish tails, button mushrooms and breaded and fried laitance. name concerns fish preparations ...
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