FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA ITALIENNE
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 a name given to various dishes made of meat, poultry, fish and vegetables. In all these dishes finely-diced or chopped mushrooms are used. The name a L'italienne is also given to a method of preparing macaroni or other pasta.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture pour grosses pieces). Artichoke bottoms and macaroni croquettes.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture pour grosses pieces). Artichoke bottoms and macaroni croquettes.
