Renaissance (à la): "À la renaissance" is said, in classical cuisine, of a large piece of butchery, braised or roasted, or of a chicken, roasted or poached, garnished with alternating vegetables: carrots and turnips the Parisian spoon – or turned – and glazed (sometimes served on artichoke hearts), fondant or hash brown potatoes, braised lettuce, green beans, asparagus tips and cauliflower florets.
The accompaniment sauce is made up of the juice from the roast, the beef stock...
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