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 Poulet Bresse En Vessie Recipe by chef.pierre | ifood.tv
butter, chicken, foie gras, pasta parcels, chicken stock, pepper, truffle, carrot, leek, salt, port, brandy, double cream
GETTING READY 1 Trim the chicken and clean it throughly. 2 Slice the foi gras and add salt and pepper for seasoning. 3 Slice the truffles. 4 Stuff the foie gras and the truffles beneath the skin o...
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