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“This is one I had to translate from French. I found it after a mission trip to Madagascar. I left it in the manner it was written. Just use common sense to make. Given the amount of meat and the fact it was written for 2 people, this would be an extravagant recipe there!”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. All to cut in pieces.
  2. Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice.
  3. Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water.
  4. To continue to make cook until the cresses are cooked well.
  5. These must become all ends.
  6. Well to supervise cooking.
  7. To serve then with rice.

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