Mascotte (à la): The expression "à la mascotte" applies in classic cuisine to a garnish for small cuts of meat and sautéed poultry, made up of casserole potatoes and scalloped artichoke bottoms, with a few strips of truffles and, sometimes, small whole stewed tomatoes.
The sauce is obtained by deglazing with white wine and veal stock. The name "à la mascotte" was created by a XNUMXth century chef in homage to La Mascotte, an operetta by Edm...
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