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 Breast Of Chicken Papillote A La Paillard Recipe by admin | ifood.tv
butter, chicken breast, pate de foie gras, oil, pepper, truffle, mushrooms, carrot, salt, fortified wine, flour
Salt and pepper the breasts, spread the pate on the meaty side. Dredge with flour and pat with hands to distribute evenly. Saute slowly in butter and oil for approximately 15 minutes on each side. ...
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| Filets Mignons Rossini Recipe by food.master | ifood.tv
butter, beef fillet steak, pate de foie gras, tomato paste, beef stock, oil, thyme, parsley, mushrooms, onion, bacon, bread, fat, red wine, water, flour
Preheat oven to 350 F. 1. First make sauce: Melt shortening. Add onion and diced bacon. Cook to golden color slowly. Stir well, add flour, and cook until just turning light brown. Add tomato puree, c...
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