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Alma Lach
Poularde Truffée
Chicken with Truffles
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Preparation info
Difficulty
Medium
Appears in
Hows and Whys of French Cooking
By
Alma Lach
Published
1974
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Recipes
Contents
Method
Slip slices of
truffle
between the skin and
breast
meat and between the skin and leg meat. Refrigerate for about 24 hours and then roast.
Truffles
will give flavor to the meat. Serve with