Jacques Pépin's Table: The Complete Today's Gourmet by Jacques Pépin

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  • Chicken supreme kiev-style

    • mike245 on December 04, 2012

      I just made this recipe, and it turned out wonderful. I halved the recipe, used 8 oz chicken breasts, chopped the mushrooms/onion in a food processor, substituted egg for milk to coat the chicken, used pre-made bread crumbs to save time, and baked for 24 minutes (to compensate for the larger pieces of meat). The chicken was just cooked through, and the mushroom filling helped keep the inside tender and juicy. I'll definitely be making it again.

  • Cold cream of pea soup with mint

    • infotrop on June 10, 2018

      I used creme fraiche that I had on hand and needed to use up and did not strain all the soup as we like a bit of texture.

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  • ISBN 10 0912333197
  • ISBN 13 9780912333199
  • Linked ISBNs
  • Published Nov 01 1995
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Kqed Books
  • Imprint Kqed Books

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