Ingredients Jump to Instructions ↓

  1. 2 small spring chicken s, cut in half a skinned

  2. 1 leek , white portion only, cut in small pieces

  3. 1 white onion , diced

  4. 1 stalk celery , minced

  5. 1 parsley root, scraped and washed and cut finely

  6. 1/4 pound butter

  7. 5 cups chicken stock

  8. 4 tablespoons flour

  9. 2 egg yolks

  10. 1/2 cup heavy cream

  11. 1 tablspoon lemon juice

  12. 1/4 teaspoon nutmeg

Instructions Jump to Ingredients ↑

  1. Place vegetables in a casserole with half the butter and allow to simmer for about 5 minutes, without browning.

  2. Add 4 cups of chicken stock and allow to boil for 10 minutes, then add chicken. Cover and simmer until the meat is tender and can be pierced with a fork.

  3. Melt remaining butter in a saucepan and add flour. When well blended, gradually add remaining cup of chicken stock, stirring constantly. Let boil for 1 minute.

  4. Remove from heat and add the egg yolks, whipped together with the heavy cream. Heat again until the sauce thickens further, but do not allow to boil. Season with lemon juice and nutmeg.

  5. Place chicken and vegetables in a heated tureen, pour sauce over them, serve immediately in heated soup dishes.


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