Normande, a la

A la Normande (ah lah nawr-mahnd) is a French culinary name for a garnish and for a sauce for fish. The fish is poached in white wine and garnished with oysters, mussels, mushrooms, crayfish, truffles and croutons. The sauce is a VELOUTE made with a concentrated fish stock (FUMET), mushroom essence, oyster liquor, egg yolks and cream.

A la Normande may also describe dishes of meat and poultry which have been cooked in cider or with apples and served with a sauce flavoured with .

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