FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
MONSELET (A LA)
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 a great many dishes.
The distinctive feature of these dishes is that the ingredients include artichoke hearts and truffles, with potatoes fried in butter where appropriate.
