INGREDIENTS
1 tsp
baking powder
4 servings
bell pepper
1/4 lb
butter
2 cups
carrots
2
chicken bouillon cubes
6
chicken breasts
5 cups
chicken stock
1
egg
3/4 cup
flour
3 cups
flour
1/2 cup
fresh parsley leaves
1/4 cup
heavy cream
1/2 cup
ice water
1 1/2 tsp
kosher salt
4 servings
kosher salt
3 tbsp
olive oil
1 1/2 cups
onions
10 oz
peas
4 servings
sea-salt
12 tbsp
unsalted butter
1/2 cup
vegetable shortening
2 cups
yellow onions