Joinville: “Joinville” is, in classic cuisine, the name of a garnish and a sauce for poached flat fish.
The garnish – or salpicon – Joinville combines prawn tails, poached mushrooms and truffles, while the sauce is made from a sole velouté linked to fresh cream and egg yolks, decorated with mushroom essence, juice oyster and shrimp and crayfish butter.
It can also be a Norman sauce with shrimp butter or a sauce with...
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