Base: nm A base is once a very common dressage element, today much rarer. A formula that is still classic, however, is to mold cooked rice into darioles, to accompany eggs or small pieces of meat.
In the old decorative kitchen, pieces of meat, poultry and fish were placed on more or less elaborate bases; as in the field of mounted pieces, the architecture, the bestiary and the flora were sources...
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