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A general French term for a mixture of one or more diced ingredients - such as fish, meat and vegetables - bound with a sauce. Various combinations, ranging from lobster in l"américaine sauce to beetroot in mayonnaise can be used to fill vol-au-vents, added to rissoles or made in croquettes or cromesquis. See 'Croquette', 'Cromesquis', 'Rissole', 'Vol-au-Vent'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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