Diplomate (à la): The expression "à la diplomate" applies, in classic cuisine, to preparations where the combination of truffles (in salpicon) and lobster (in butter and salpicon) evokes an idea of splendor and of refinement.
Diplomate sauce is prepared from a Norman sauce base to which lobster butter is added, as well as truffles and chopped lobster meat.
We call "rich sauce" a base of diplomat sauce, to which truffle essence is incorporated...
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