À la Toulousaine is a French haute cuisine term that can refer to several different preparations; most commonly it refers to a ragout bound with a white sauce used as an accompaniment to poached or roast poultry, or as a filling for croustades, tarts, and vols-au-vent.
À la Toulousaine
French
French technique, usually referring to ragoût with white sauce
Categories:
Technique
Has applications:
Eggplant au gratin à la toulousainefr
Also known as:
French:
ToulousaineToulousienne
References:
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