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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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| ||œufs à la Chartres|
Description: "Eggs in the style of Chartres." There are various ways of preparing this. 1) Eggs, poached or cooked in butter in a shallow dish, and placed on croûtons, coated with tarragon sauce or demi-glace and decorated with blanched tarragon leaves. 2) There is a cold version of poached eggs, cooled, with tarragon and aspic served on chicken mousse with tarragon butter 3) Eggs cooked in a vegetable mould with slices of sausage or with blanched tarragon leaves.
Most frequent country: France
Most frequent region: Chartres in Orléanais in Loiret in Centre
Also known as: oeufs chartreuse
See places: French food and cuisine, Loiret
See foods and dishes: à la chartraine, aspic, beurre d'estragon, demi-glace, macédoine, mayonnaise