Cornish Hen Fricassee with Mushrooms & Baby Carrots Class#12876
October 4, 2017 by Chef Patrice
This dish is cooked in Riesling wine, wild mushrooms, baby carrots, pearl onions and much more. Chef Patrice will teach you how to make this dish taste fabulous and minimize your time spent in the kitchen.
This class also includes a recipe for Peach Croissant Pudding in a Bourbon Caramel Sauce!
Let’s take advantage of the last fresh summer peaches available and prepare this delicious and easy to prepare dessert. Replace the peaches with other fruits to achieve different amazing flavors!