Chicken in chaud-froid from Mastering the Art of French Cooking, Volumes I & II by Julia Child and Louisette Bertholle and Simone Beck

  • chicken pieces
  • celery
  • Show all ingredients...

  • EYB Comments

    Can substitute bay leaves, ground thyme and parsley for tarragon and dry white vermouth for dry white wine. See recipe for decoration variations.

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  • Eat Your Books

    Can substitute bay leaves, ground thyme and parsley for tarragon and dry white vermouth for dry white wine. See recipe for decoration variations.

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