Halèvy: “Halévy” designates, in classic cuisine, two preparations: one of poached or soft-boiled eggs, the other of poached fish (cod, turbot). These preparations, quite outdated, have the originality of combining two sauces for the same dish. The eggs are presented in pairs, served on tartlets half garnished with tomato fondue and white poultry salpicon bound in the velouté; one topped with tomato sauce, the other with Parisian sauce, they are separated by a bead of meat glaze.
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