Financial Mirror (Cyprus) - - FRONT PAGE -

This recipe is by Edouard de Po­maine, the dis­tin­guished gen­tle­man pic­tured, of whom I wrote last week.

In his in­tro­duc­tion to the recipe he ad­vised “leav­ing most ex­pen­sive chick­ens aside and choose (an or­di­nary one) weigh­ing about 1 1/2kg / 3 lb. You will also need: 75 g/2 1/2 oz but­ter 15 g/2 1/2 oz ba­con 120 g/ 1/2 lb mush­rooms 2 medium-sized onions A sprig of thyme 1 75 cl bot­tle of in­ex­pen­sive red Bur­gundy A small glass of brandy Half a tea­spoon of flour

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