Potatoes á la Parisienne, artichoke bottoms cooked in butter and filled with mushrooms, ham and truffles or, instead of artichokes, braised lettuce; sauce demi-glace. With meat and chicken.
Potatoes á la Parisienne, artichoke bottoms cooked in butter and filled with mushrooms, ham and truffles or, instead of artichokes, braised lettuce; sauce demi-glace. With meat and chicken.