Zéphyr: “Zéphyr” is a name given, in classic cuisine, to various savory or sweet, hot or cold preparations, characterized by their lightness and their frothy and delicate consistency. It is most often a soufflé.
Quenelles, mousses or kitchen rolls molded into darioles, prepared by pounding lean veal or poultry meat or fish fillets or seafood with butter and egg yolks, then cream fresh or beaten egg whites...
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