Sultane (à la): The expression "à la sultane" applies, in classic cuisine, to various preparations characterized by the presence of pistachios, either in a compound butter, to finish a poultry soup or to accompany fish, either chopped, either as a flavor, for an ice cream or a fruit-based dessert (apricot, pear, peach).
The sultana garnish, for poultry supremes prepared on a poultry stuffing, is made up of small tartlets filled with truffle puree ...
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