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Comments Off on Cockerels with potatoesMoisten the cockerels with some drops of Worcester sauce diluted with a few spoonfuls of broth and oil. Bake the fowls with the olives, new potatoes and shallot at 200°C until well cooked. In the meantime, scoop out the inside of the tomatoes and replace it with a little anchovy paste. Take the cockerels out of the oven, put them on a dish, surrounded with the tomatoes and fennel. If you wish, you can add some dill and hot curry. Go to the complete recipe