Réjane: “Réjane” is the name given to various preparations of classical cuisine, after the stage name of the great actress Gabrielle Réju (Paris 1856 - id. 1920).
The Réjane garnish (for small pieces of sautéed butcher's or braised veal sweetbreads) includes casseroles filled with duchess potatoes, spinach in butter, parboiled artichoke quarters and strips of marrow, all sauced with the braising base or a Madeira ice cream.
Réjane salad combines rice ...
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