Sunday 20 July
We had chicken breasts, and we had
mushrooms. Our favorite recipes for
those ingredients come from the classic Larousse cookbook. So we plumped for fricassée de volaille à l'Angevine.
Our only changes were to put thyme
in the mushrooms and tarragon under the chicken's skin; and to thicken the
sauce with sour cream, because that's what we had. It gave the classic French dish an
interesting Russian vibe.
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