Chicken stock (Fond blanc de volaille) from The Nouvelle Cuisine of Jean and Pierre Troisgros (page 16) by Jean Troisgros and Pierre Troisgros
- peppercorns
- clove
- Show all ingredients...
- Serves : 3l
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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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