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Melba is a French cooking term for a particular side garnish served with small cuts of meat.

It consists of very small tomatoes stuffed with:
  • chopped chicken
  • chopped truffles
  • chopped mushrooms stirred in Velouté sauce

The tomatoes are sprinkled with breadcrumbs and set under a hot grill.

Also served with the tomatoes is braised lettuce.

The usual sauce on the meat is a veal stock, flavoured with port, and thickened.

See also:


À la Cooking Terms List; Attelets; Chiffonade; Garnishes; Marseille Butter; Melba

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Oulton, Randal. "Melba." CooksInfo.com. Published 19 July 2012; revised 19 July 2012. Web. Accessed 03/20/2018. <http://www.cooksinfo.com/melba>.

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