À la Maréchale is a method of food preparation in haute cuisine. Dishes à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l'anglaise (that is, coated with eggs and bread crumbs, and sautéed).
À la Maréchale is a method of food preparation in haute cuisine. Dishes à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l'anglaise (that is, coated with eggs and bread crumbs, and sautéed).
Source: Wikipedia "À la Maréchale" · CC BY-SA 4.0
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