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3085 Poularde Paramé
Preparation info
- Difficulty
Easy
Appears in
Published 1903
Method
Cover the fattened pullet with a thick coating of Matignon then with thin slices of salt pork fat; tie it in a piece of muslin and Poêlé in the usual manner.
When cooked, place the pullet on a dish and surround with alternate bouquets of trimmed <
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