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Chicken Legs with Duxelles Stuffing
Book Information
The Professional Chef (8th Edition)
Page: 556
Ingredients
Bread Crumbs
Butter
Chicken Leg
Heavy Cream
Mushroom
Parsley
Shallot
Suprême Sauce (page 383)
This recipe is used in the following recipes:
Breast of Chicken with Duxelles Stuffing and Suprême Sauce
Chicken Burger
Tags
Roasting and Baking