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4
Easy
Published 1991
If you are lucky and find cèpes in the woods or at the market, you can make a real feast by opening some confit of goose or duck to go with them. The farmer’s wife would kill a chicken, joint it and sauter the pieces with the cèpes, the bird taking on the flavours from the pan juices, the parsley and the garlic.
In the Bordelais they start off a poulet aux cèpes in two separate pans.
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