Duse: "Duse" is, in classic cuisine, the name given to a garnish in tribute to the Italian tragedian Eleonora Duse (1858-1924). Composed of fresh green beans bound in butter, tomatoes (blanched and steamed) and Parmentier apples, it is intended for large pieces of butchery. The appellation also concerns a crown of sole fillets (stuffed and poached, molded with rice in a savarin mold), topped with Mornay sauce and iced, the center of which is garnished with a saltpicon of ...
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