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Poussin with a velouté of navets and white beans from Gordon Ramsay's Secrets by Gordon Ramsay

  • shallots
  • bay leaves
  • carrots
  • chervil
  • chives
  • double cream
  • groundnut oil
  • truffle oil
  • single cream
  • poussins
  • fish stock
  • haricot beans
  • baby turnips
  • white pepper
  • Noilly Prat

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock or the book's recipe for "Vegetable nage" for vegetable stock.

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