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I boiled the chicken breasts and hearts in salted water until they left no foam.
In a tuci I melted the butter, I added the flour, mixing well so as not to make lumps. I quenched with hot chicken soup, stirring until smooth. Then I added sweet milk, salt and pepper, and at the end the pipettes and boiled chicken hearts. I let it boil for a few minutes, then I added the parsley and put out the fire.
I popped the ciulamaua with a hot polenta.