Diane (à la): The expression “à la diane” applies, in classic cuisine, to preparations dedicated to Diana the Huntress (*) because they use game.
Pieces of venison "à la Diane" are sautéed, topped with Diane sauce (poivrade added with whipped cream and garnished with truffles) and served with chestnut puree and croutons spread with game stuffing.
The quails "à la Diane" are simmered in a casserole in an elongated base of tomato demi-glace, then garnished with small qua...
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