INGREDIENTS
12 oz
Chicken breast, cooked
2
Carrots
1
stalk Celery
1
Parsnip
3
sprigs Rosemary and thyme, fresh
3
Shallots
1
Yukon potato, large
1
Egg, large
3 1/2
cups All-purpose flour
1
Black pepper
1 tsp
Nutmeg, ground
2 pinches
Salt
3 tbsp
Olive oil
1 cup
Butter
7/8 cup
Water