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Le Cordon Bleu
6-8
Easy
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
In France the juices (jus) from the tin are served with the bird; here they are thickened to make gravy.
Remove the bird from the tin and pour off all but about 1 tbsp fat. Pul Lhe Lin over a low heat, sprinkle in