FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA MILANAISE
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 food prepared a la milanaise and is generally dipped in egg and breadcrumbs mixed with grated Parmesan cheese, and fried in clarified butter.
This name also designates a method of preparing macaroni and a garnish for cuts of meat made from macaroni with cheese, coarsely shredded ham, pickled tongue, mushrooms and truffles, all blended in tomato sauce.
The garnish is also used with Timbale a la milanaise.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture pour escalopes) Julienne of tongue, mushrooms and truffles, and sometimes ham, added to spaghetti with a little tomato sauce, a dusting of grated cheese and a pat of butter.
