这是我在法国西北部的诺曼底的经典菜版本,当我在晚宴上为其服务时总是很好地接受。它通常用鸡,苹果和卡瓦多斯制作,但我更愿意为我的昂贵的Calvados保留特殊场合的特殊场合,而不是使用白兰地。There are many versions of this dish – some add button mushrooms or cider or cream – and, for my part, I like to add crème fraîche, which makes a slightly tart but creamy sauce that I’ll almost guarantee will have your guests wiping their plates clean.