Richard Grausman

Chicken or Veal in Cream Sauce

Poulet ou Côte de Veau à la Crème

Preparation info
    • Difficulty

      Easy

Appears in
French Classics Made Easy
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Method

In place of the ¾ cup Riesling use any dry white wine. In step 5, add 1 teaspoon Cognac