Mold of chicken with sweetbreads, foie gras, and wild mushrooms (Dodine de poulet aux ris de veau, foie gras et champignons sauvages) from Le Bec-Fin Recipes (page 26) by Georges Perrier and Aliza Green
- black peppercorns
- bay leaves
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Where’s the full recipe - why can I only see the ingredients?
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.) - unless called for in significant quantity.
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