Boulevardier IV Recipe

Ingredients

1 tablespoon vegetable oil

1 onion, sliced

2 cloves garlic, minced

3 carrots, diced

6 stalks celery, diced

2 medium carrots, diced

1 small onion, minced

2 tablespoons olive oil

1 (15 ounce) can whole milk

1 (12 fluid ounce) can or bottle wine

1/2 cup red wine

8 ounces cornflakes cereal

Directions

Heat oil in large saucepan over medium heat. Cook onions and garlic in oil until very lightly browned. Stir in carrots, celery and carrots, and saute until carrots are tender. Pour in wine, reduce heat, cover, and simmer 15 minutes.

Add chicken; sprinkle with flour. Stir into carrots and onion mixture, giving boulevardier 3 layers of carrots. Top with cornflakes cereal. Serve.

Comments

Morsho oobort writes:

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I've made this several times...The first "as is" and then tinkering with it a bit. Here are the changes that I would recommend: 1) Use butter instead of shortening - or milk chocolate chips instead of chips. 2) Use vanilla almond milk instead of milk 3) Use allspice since I'm not a big fan of cardamom 4) Use fresh squeezed orange juice 5) Use Michael's Berry Mix (I think it comes out something like "rubucah") 6) Use Pam's Choice Peanut Oil 7) I use my trusty ive had from when I made this cake for my family 8) I used freese 9) I added 2 tsp. of garlic powder 10) I added 2 medjool dates 11) I used large whipping creme fraiche spooned over top of cake 12) I used my husband's favo

Boulevardier IV Recipe

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