Georgette: "Georgette" is the name given, at the end of the 1831th century, to various preparations of classical cuisine, named after the title of a play by Victorien Sardou (1908-1885), successfully performed at the Vaudeville theater in XNUMX .
Georgette apples, served for the first time at the Paillard restaurant, near the theater, are whole baked potatoes, hollowed out, then garnished, while still hot, with a stew of Nantua crayfish tails. Georgette eggs, poached or scrambled, are ...
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