Gastronome (à la): The expression “à la gastronome” is applied in classic cuisine to stuffed and pan-fried poultry or pan-fried sweetbreads, garnished with small truffles poached in broth, chestnuts and morels steamed in butter. , decorated with rooster ridges and kidneys.
The sauce is deglazing with champagne and demi-glace spiced with truffle essence.
The appellation "à la gastronome" also concerns a preparation of potatoes cut into small caps, sautéed in butter ...
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