FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA JAPONAISE
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 number of different dishes are called a la japonaise. Most of them have this in common, that Chinese (in French, called Japanese) artichokes are included in the ingredients. Fancillon salad is sometimes called Salade a la japonaise. It is made from mussels, potatoes and truffles, and was invented by Alexandre Dumas the younger. The term japonaise is also applied to an iced bombe made of peach ice cream filled with tea-flavoured mousse.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture). Tartlets filled with Japanese Artichokes par-boiled and tossed in butter; croquette potatoes.