Indian (à l'): The expression "à l'indienne" applies, in classic cuisine, to numerous preparations of fish (cod, haddock), eggs, meat or poultry, even vegetables (zucchini, eggplant), prepared with curry and often accompanied by Indian-style rice. Indian sauce is based on white stock (veal or poultry) bound, added or with cream and seasoned with curry.
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.