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Purée de Volaille
Preparation info
- Difficulty
Medium
Appears in
Method
Take a boiled chicken, cut the flesh in small pieces, then pound these in a mortar, adding little by little some Béchamel sauce. Season well with salt and pepper
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Medium
Take a boiled chicken, cut the flesh in small pieces, then pound these in a mortar, adding little by little some Béchamel sauce. Season well with salt and pepper