Serge (à la): The expression "à la serge" applies, in classic cuisine, to veal cutlets or breaded veal sweetbreads with a mixture of bread crumbs, truffles and chopped, sautéed mushrooms , then garnished with small quarters of artichoke steamed in butter and a large julienne of ham bound with a Madeira sauce which is a truffle essence demi-glace....
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