Cream of Chicken with a Sauce Poulette and Cider

Paul Laredy

Make all your senses travel to Normandy, through a cream of chicken with cider

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Turkey meat (50%), sauce (water, cider 20%, cream, wheat flour, fat and chicken meat extract, the yeast, ba onion extract, vegetables (celery), flavor (egg), acid ( citric acid), turmeric, garlic extract, thyme and pepper), corn starch, salt, pepper, natural flavor, thyme, Paris mushrooms, carrots, leek.

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Cream of Chicken with a Sauce Poulette and Cider is also available in Main courseSeason's cooking.

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