Orléans: "Orléans" is, in classic cuisine, the name of various preparations of eggs (poached, soft-boiled or fried) prepared in a tartlet and garnished either with a salpicon of marrow and truffle bound in Madeira sauce, or with diced chicken breast in tomato sauce.
The appellation can be applied to fillets of sole rolled up and masked with whiting stuffing, garnished with a salpicon of prawns and mushrooms, topped with prawn sauce and adorned with a blade of truffle....
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.