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Stuffed Breast of Chicken Molière
6
servings- Difficulty
Medium
Published 1966
Ingredients
6 ¼ pound 12 ounces
Method
When buying the chicken breasts, have the butcher split them into halves and remove all bones except the main wing bone. Or this may be done with a sharp paring knife in the home.
Combine the sausage meat with the foie gras. Spoon equal portions of the mixture onto the underside of six of the halved chicken breasts. Arrange a few truffle slices
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