Cooking Recipe Video :
Supreme of poultry with anchovy and rosemary
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Restaurant: L'Oustau de Baumanier
Chef: Jean Andre Charial
Michelin Guide Ranking
Viewers Video Rating Average Rating: 0/ 5 - 0 votes - 738 views
Recipe videos for the weekend
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Restaurant: L'Oustau de Baumanier
Phone:
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+33 4 90 54 33 07 |
Website:
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www.oustaudebaumaniere.com |
Address:
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N/A |
| "In the middle of lavender fields and scrubland scents, giant sunflowers and green vineyar... |
Supreme of poultry with anchovy and rosemary
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Recipe Description:
Start with seizing the poularde, cut the ailerons and remove skin. Practice a deep incision then in full flesh, until the bone of the carcass, while bordering right and left to quick the one of the breastbone. Hire the blade of the knife in the joint of the wing and detach only one piece the whole fleshy part, that one calls the supreme. With a small knife, make 5 or 6 incisions in the flesh of the supreme and thread small pieces of anchovy in. Peel the carrot and the onion and cut them in small small discs. Put in a pan 30 g of butter and make color the supreme. Add the pieces of carrots and the onions then, 2 spoons of poultry bottom, 2 ladles of cream, and let cook to late means about a quarter of hour. At the end this short period, remove the supreme of the pan and reserve |
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Fowl/Chicken Cooking Recipes on Video
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Servings:
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0 People |
Cooking recipe time in minutes:
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45 |
Recommended wine with the dish:
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Arbois blanc, Juliénas |
Difficulty level:
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Easy |
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Supreme of poultry with anchovy and rosemary
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Cooking Recipe Ingredients:
• 1 poularde of Bresse of 1,7 kg • 1 carrot • 1 onion • 2 c. of poultry • bottom 2 ladles of cream • butter • 4 nets of anchovy • 20 g of rosemary |
Cooking recipe preparation instructions:
Start with seizing the poularde, cut the ailerons and remove skin. Practice a deep incision then in full flesh, until the bone of the carcass, while bordering right and left to quick the one of the breastbone. Hire the blade of the knife in the joint of the wing and detach only one piece the whole fleshy part, that one calls the supreme. With a small knife, make 5 or 6 incisions in the flesh of the supreme and thread small pieces of anchovy in. Peel the carrot and the onion and cut them in small small discs. Put in a pan 30 g of butter and make color the supreme. Add the pieces of carrots and the onions then, 2 spoons of poultry bottom, 2 ladles of cream, and let cook to late means about a quarter of hour. At the end this short period, remove the supreme of the pan and reserve |
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