Bean from Baumaniére in Les Baux in Provence

Ingredients for Bean from Baumaniére in Les Baux in Provence

Instructions for Bean from Baumaniére in Les Baux in Provence

To prepare the Bean from Baumaniére in Les Baux in Provence recipe, please follow these instructions:

The pearloin is seasoned with salt and pepper and baked in butter for about 1/2 hour. Dilute it diligently with juice so that it does not dry, especially on thighs and bones. When the chicken is tender, it flames it in cognac, after which it is taken up and kept warm. Stegegryden is boiled with a dry French vermouth (Noilly Prat), Martine can be used. It is now sprouted with whipped cream and Indian curry. The sauce is chopped, cooked and cooked to a fairly thick consistency. You can possibly. Add a few tablespoons. Creme fraiche and season with the third spice, but make sure the sauce does not separate. Sliced, butter-boiled mushrooms are added and the pearl chicken is put back into the pan. Slowly pour the sauce before serving, directly into the pan.

Accessories: Served with baked potatoes.