Rachel: "Rachel" is the name given to various classic cuisine preparations after the pseudonym of the great tragedian Élisabeth Félix (1821-1858), who was the mistress of Doctor Véron, an eminent gastronome whose dinners have remained famous (See Louis-Desire Veron).
The Rachel filling (for grilled or sautéed small pieces of meat, braised sweetbreads, poached or soft-boiled eggs) is made of artichoke bottoms garnished with strips of marrow and chopped parsley, with a Bordela sauce...
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.