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Squab On A Chestnut Branch
- Manioc 1,4 kg
- Purple corn 500 g, on the cob
- Volcanic salt 14 g
- Chestnut puree 500 g
- Water 1 l
- Nuts 45 g (hazelnuts, almonds, and walnuts)
- Chestnut wood chips 5 g
- Sugar 30 g
- White pepper 1 g
- Brick Pastry As needed
- Butter 100 g
- Chestnuts 100 g, scalded
- Stock 30 g, reserved from boiling the manioc
- Salt 4 g
- Squabs 2
Directions:View on Fine Dining Lovers
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