Valois: In classic cuisine, “Valois” is the name of a garnish for poultry or small pan-fried or sautéed pieces of meat, made with Anna apples and sliced artichoke bases, steamed in butter, sometimes supplemented with stuffed olives.
The sauce is provided by deglazing with white wine and veal stock then mounted in butter.
We also call “Valois” a Béarnaise sauce with the addition of meat ice cream.
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