Villeroi (à la): The expression "à la Villeroi" applies, in classic cuisine, to a sauce used to coat various elements, called "à la Villeroi", which are then breaded with egg and crumb bread and fried deep-fried: offal, seafood skewers, sections of fish, sweetbreads, pieces of chicken or mutton chops treated in this way are served with a tomato, devil, hunter or mushroom sauce, etc
Villeroi sauce is a fatty German sauce for...
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