Poor man (à la): The expression "to the poor man" applies, in classic cuisine, to preparations using mainly serving meats, accompanied by a kind of clear Miroton sauce (See Miroton), made with a roux deglazed in vinegar, reduced, moistened with broth and added with shallot, chives or chopped onion, as well as chopped parsley.
The name also applies to sautéed hazelnuts and venison chops and vinegar and vinegar deglazing.
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