Matignon: A matignon is, in classic cuisine, a vegetable fondue prepared fat or lean (with or without ham), used as an aromatic garnish in various braised or pan-fried preparations. The word matignon also designates a garnish for pieces of butcher's shop, made up of artichoke bases stuffed with vegetable fondue, powdered with breadcrumbs and au gratin, accompanied by braised lettuce, sometimes with a Madeira or port sauce.
The word also designates a garnish for butcher's pieces ...
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