Stuff the French! But their food is so comforting...

[JMN2]

Salty butter, thick cream, savoury but delecate flavours one just wants to spoon in.

Tomorrow I will cook my Tarragon Cream Chicken.

Fry chopped onions in butter until translucent. add garlic and mushrooms, salt pepper tarragon. add the chicken supreme (always used to be floured until the late 70's, for colour and thickening (source Marco Pierre White)) chicken stock double cream tarragon some more. cook on low until tender. Best served with gratin dauphinois (isn't everything).

Perfection is lots of small things done well.
---Marco Pierre White