Lavallière: “Lavallère” or “La Vallière” is the name of several classic cuisine preparations: poultry or sweetbreads of veal or lamb garnished with crayfish and napkin truffles; velouté or cream of poultry with celery, garnished with a salpicon of celery and royal, served with profiteroles stuffed with poultry mousse; poached fillets of sole, garnished with poached oysters, fish dumplings, roe and mushrooms, all topped with a Norman sauce flavored with...
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