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Fricassee De Volaille Aux Ecrevisses Recipe by chef.pierre | ifood.tv butter, chicken, bouquet garni, pepper, cayenne pepper, carrot, onion, leek, celery, crayfish, salt, white wine, double cream, water MAKING 1 In a pan, mix all the ingredients for the court-bouillon and add cray fish. 2 Cook the fish in the mixture for about 5 minutes. 3 Cut the chicken into 8 pieces. 4 In a pan,add butter and ...
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