Yesterday I was given a bag of “cepes”… around here, they seem to call everything “cepes”…anyway, these things were big. By the time I had cleaned them and removed anything I was not sure about… I still had a good pile left. yippee… checked Google and found this recipe.
The chef is using little-chaps… unlike my big-boys… but it made no difference, the finished dish was absolutely delicious.
Poulet de Bresse with vin jaune and morels.
For special occasions only.
Jane… do you have a link to a cookbook or a recipe/video perhaps… ???
One of my very favourite chefs… Antonio Carluccio
I usually use the Paul Bocuse recipe.
I have frozen morels which I will substitute and I already have the vin jaune.
I have decided to do this for Christmas rather than bone out the guinea fowl, which is my really favourite re ipe.
It is a classic dish, so googling it should work.