Macaroni verde and morels in a light creamy sauce with "sot-l'y-laisse" (Macaroni verde et morilles de l’arrière-pays à peine crémées, des sot-l’y-laisse de gros poulet fermier au poêlon, jus de rôti) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 496) by Alain Ducasse

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  • Eat Your Books

    See page 1049 for green dough recipe. See page 1042 for light chicken stock recipe. See page 1041 for chicken hen consommé recipe.

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