Jessica: “Jessica” is, in classic cuisine, the name of a garnish for poultry supremes, veal cutlets or grenadins, soft-boiled or poached eggs. This garnish combines very small artichokes steamed in butter, stuffed with a salpicon of shallot marrow, and sautéed morels in butter, the whole being served on Anna apples shaped into tartlets; the accompaniment sauce is a German with the addition of bound veal stock, flavored with truffle essence. The Jessica omelette is...
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