Skin the poulard, remove the meat from the bones, cut into pieces, season. Heat oil, fry meat well, add chopped onion and garlic. Cut carrots into slices, peppers and tomatoes into strips, add and steam. Deglaze with clear soup, steam with lid closed.
Put almond kernels in boiling water, remove shell, add to meat.
Cook meat and vegetables. Mix flour with white wine, add, fold in whipped cream and season sauce well.
Serve with unpeeled long grain rice and green salad.
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