Hôtelière (à l'): The expression "à l'hôtelière" applies, in classic cuisine, to preparations of grilled or sautéed meat and fish, served with a hotel butter which is a compound butter made of butter with chopped shallot browned in butter, button mushroom duxelles, chopped parsley, lemon juice, pepper and salt.
The name also applies to a boneless grain-fed chicken stuffed with sausage meat with duxelles of button mushrooms, trussed and then...
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.