Poulet à la Docteur

Chicken with Liver Sauce

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

Prepare recipe of Demi-glace. Sauté ¼ pound chicken livers in a chunk of butter