Broiled chicken spread with onion, mustard and bread crumbs and served with a shallot, wine and herb sauce (Poulet à la moutarde) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 154) by Mireille Johnston
- peppercorns
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red wine vinegar
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- Serves : 8
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Carrots seasoned with mustard and butter (Estouffade de carottes); A crisp potato and salt pork cake seasoned with fresh herbs (Galette aux pommes de terre); A potato, mushroom and onion gratin (Gratin forestière)
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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