Roast chicken steeped with port wine, cream, and mushrooms (Poulet au porto) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- Cognac
- mushrooms
- Port wine
- shallots
- whipping cream
- whole chicken
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
