Marivaux: "Marivaux" (*) is, in classic cuisine, the name of a garnish for large pieces of roasted meat, sauced with tied veal stock and accompanied, on the one hand, by green beans in butter, on the other hand, oval crisps in a duchess potato mixture, golden in the oven and filled with a brunoise of carrots, celery, artichoke and mushroom bottoms, vegetable fondue with butter linked with béchamel, then au gratin with Grated parmesan.
(*) Pierre Carlet de Chamblain de Mari...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.