Marigny: “Marigny” is, in classic cuisine, the name of various preparations, in particular small sautéed butcher’s pieces, composed either of fondant apples, peas and sticks of green beans (bound in butter and prepared in a tartlet) , or artichoke bottoms filled with corn kernels with fresh cream and small hazelnut potatoes. The sauce is obtained by deglazing with white wine (or madeira) and tied veal stock.
The Marigny soup, meanwhile, is prepared with ...
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