Oeufs chantilly
Oeufs chantilly a French term that literally means "eggs chantilly", that refers to eggs poached and placed on pastry cases that was filled with creame pureed green peas and coated with mousseline sauce
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Mousseline sauce | ■■■■■ |
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Potage chantilly | ■■■■■ |
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Nantua sauce | ■■■■■ |
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Liaison | ■■■■■ |
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Sauce au beurre | ■■■■■ |
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Quenelle | ■■■■■ |
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Cream puff | ■■■■ |
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Remonter | ■■■■ |
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A la hongroise | ■■■■ |
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Smetana | ■■■■ |
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