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Alma Lach

Poularde Demidoff

Chicken with Carved Vegetables

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Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Peel and cut 8 carrots and 4 turnips into chunks and then carve off the edges, shaping them into unif

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