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A knob of butter 1 tbsp | |
A whisk of olive oil | |
Acacia honey (optional) | |
Balsamic vinager 50 g | |
Boiling water | |
Butter 1 tbsp | |
Carrot 500 g | |
Chicken breast 4 pcs | |
Clove of garlic, lightly crushed 1 pcs | |
Cream 150 g | |
Fresh lemon juice 1 tsp | |
Goose or duck fat 2 tbsp | |
Large potato 4 pcs | |
Milk 150 g | |
Red wine 200 g | |
Salt 1 tsp | |
Salt 1 tsp | |
Salt and pepper 1 | |
Shallot 2 pcs | |
Shallot, sliced 1 pcs | |
Sprigs of parsley 3 pcs | |
Sprigs of thyme 2 pcs | |
Veal stock 500 g |