FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA FLAMANDE
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is the name of a kind of hot-pot [soups]. This name is also given to a garnish, especially for large cuts of meat served as an intermediate course. It consists of braised cabbage, carrots, diced belly of pork and potatoes. The name a la flamande is also applied to a method of preparing asparagus.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]
is "in the Flemish style," i.e. rich with smooth egg and cream sauces. [Belgian p. 62-63]
