Suprêmes de volaille de Bresse, fricassée de champignons au vin jaune ...
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3) Préparation de la sauce : faites réduire de 3/4 le bouillon de poulet (15-20 min), et en parallèle, faites de même avec la crème liquide. Ajoutez 10 cl de vin jaune dans le bouillon de ...
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