Fontenelle (à la): The expression "à la fontenelle" applies, in classic cuisine, to a preparation of asparagus, served with melted butter and a boiled egg in which they are dipped successively.
This name is due to the greediness of Bernard Le Bovier de Fontenelle (1657-1757), philosopher and perpetual secretary of the Academy of Sciences, who loved asparagus in butter as much as his friend Father Terrasson loved them in vinaigrette.
Receiving the latter for dinner, Fo ...
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