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Coq Au Vin, Traditional recipe with fresh blood anywhere in the Bay Area?

kairo | Jan 11, 201510:04 PM

I'm thinking there is a chance that a smaller French restaurant in the north bay might be a likelier candidate to find Coq Au Vin made traditionally, with the fresh chicken blood. I'm very curious to try this as it seems kind of wrong to miss such a crucial ingredient.

Thanks!

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