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Poularde Aux Huîtres
Chicken with Oyster Sauce
Preparation info
- Difficulty
Medium
Appears in
By Alma Lach
Published 1974
Method
Prepare Sauce Suprême. When ready to serve, add about 24 raw oysters to the sauce. Heat until the edges of the oysters curl, but do not let the sauce boil. Season, and serve separately with roasted chick
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- Poularde Aux Huîtres
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