Sainte-Alliance (à la): The expression “à la Sainte-Alliance” applies, in classic cuisine, to a foie gras poached with truffles and champagne, or a chicken garnished with truffles cooked in Madeira, then pan-fried and dressed surrounded by escalopes of foie gras cooked in butter, sauced with the cooking base.
This name also applies to a preparation of pheasant stuffed with chopped woodcock meat and mixed with various ingredients, then roasted and served on a canape spread with a puree made...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.