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I work for a publishers https://tlmproduction.com/stmap_387fpos.html vigora cadila Crush the garlic clove with the back of a knife, and add a pinch of salt. Pound it until it becomes a wet paste. Put the egg yolks and garlic in a mixing bowl and add two tablespoons of the warm chicken broth from the pan. Whisk, preferably with an electric mixer, until airy and light coloured. Add the oil, a little drop at a time to begin with, and continue whisking. Add more oil gradually and continue to beat until all the oil is added and you have a thick pale-yellow emulsion. Beat in the lemon juice and tarragon. Season to taste with salt and a little white pepper then transfer to a bowl and put on the table. Reheat the chicken to boiling point then serve it in shallow soup bowls with a spoonful of the garlic-tarragon-egg sauce. Eat with plenty of bread and boiled potatoes.
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