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escalope |
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escalope [ˈɛskəˌlɒp] n
(Cookery) a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce [from Old French: shell] Translations How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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| Grilled main- course items include salmon escalope, balsamic-glazed beef filet paillard, soy and ginger chicken breast and marinated portobello mushrooms, all of which are served with herbed, grilled and roasted vegetables. Jacques, demi canard roti a la moutarde, escalope de saumon nantua and creme brulee remain, but Le Sanglier has succumbed to listing such Italianate selections as lobster ravioli and tiramisu with espresso sauce as well. Entree options are crispy roasted poussin (young chicken) with fresh herbs and lemon juice, grilled leg of lamb with roasted garlic jus, roasted salmon with Italian parsley and virgin olive oil sauce, sauteed escalope of veal with sage-lemon sauce, or potato ravioli with portobello mushrooms and white truffle oil. |
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