Poularde Demidoff

Chicken with Carved Vegetables

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