French Country Cooking by Elizabeth David

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  • Potage Saint Hubert

    • RGJMaurice on September 15, 2020

      I made this recipe using brown meat from a roast chicken with reasonable success. The flavor is good, but the texture is a bit more coarse than I would like. I started searching for this recipe elsewhere and interestingly, while I found very little so far, what I did find was for, essentially, a cheese soup, with no fowl in it at all. I'm curious to know if adding anything to smooth the texture would detract or aid in the soup, something like ground potato or a roux. To try.

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  • ISBN 10 0002178109
  • ISBN 13 9780002178105
  • Published Nov 11 1987
  • Format Hardcover
  • Language French
  • Countries Australia
  • Publisher HarperCollins Publishers (Australia) Pty Ltd
  • Imprint HarperCollins Publishers (Australia) Pty Ltd


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