Solognote: The term “solognote” applies, in classic cuisine, to a preparation of duck, stuffed, if possible the day before, with its liver marinated in armagnac and herbs, then ground with a little breadcrumbs.
The appellation also concerns an eel matelote and a leg of lamb marinated in white wine and wine vinegar with an aromatic garnish, then roasted; the marinade, well reduced, is used for deglazing....
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