Arlesienne

A French cooking term, a l’Arlcsicnne (ah lahr-LAYZ-ycn) is used to indicate dishes garnished in three different ways. One consists of sautecd aubergines, tomatoes, onion rings, and A Romanian dish, Ardei Umplutzi cu Orez is stuffed peppers in a tomato sauce topped with yogurt. another is applied to a garnish of small, whole tomatoes fried in butter, and pickled chicory hearts sauteed in oil. Small tomatoes filled with a rice mixture, olives stuffed with a chicken and anchovy mixture, and new potatoes form the third garnish.

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