Glorious French Food: A Fresh Approach to the Classics
Roast Chicken Stuffed under the Skin with Spinach and Ricotta (Poulet Roti, Farci sous sa Peau avec Epinards et Fromage Frais)
Page 353
Cuisine: French | Course Type: Main Courses
(0 reviews)
Tags:
Nobody has reviewed this recipe yet.
Recipe Reviews
Login or register to add your own review of this recipe.