Néva (à la): The expression "à la Néva" is used, in classic cuisine, for a preparation of chicken garnished with a stuffing with foie gras and truffles, topped with hot-cold sauce, decorated with truffle and glossy with jelly. The poultry is accompanied by a Russian salad (justifying the reference to the Neva river which waters St. Petersburg) and adorned with diced jelly.
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