Recipe - Poulet Normande

2 ounce Margarine
1 tablespoon Vegetable oil
8 ounce Spanish onions, finely
chopped
1 Clove garlic, crushed
Fine matzo meal, for coating
Salt
Freshly ground black pepper
3 pound Roasting chicken, separated
into parts
8 ounce Apple, peeled and minced
4 tablespoon Passover brandy
1 tablespoon Celery leaves, finely
chopped
1 cup Apple juice
2 Egg yolk, lightly beaten
Sprig watercress, for
garnish
Apple slices, for garnish

Heat the margarine and oil in a large frying pan, and cook the onion and
garlic until transparent, stirring constantly.

Mix the matzo meal and the salt and pepper; coat the chicken pieces
lightly. Add to the pan in one layer, and cook until browned on both sides.
Remove from the pan and keep hot in an ovenproof dish.

Stir in the apples and cook 23 min until softened. Pour in the brandy, and
ignite it carefully. When the flames die down, add celery leaves and apple
juice, and bring to a boil.

Pour the contents over the chicken, cover tightly and bake at 325F for
5060 min until chicken is tender. Transfer the chicken to a serving dish.

Puree the apples and cooking juices (sieve, food mill, food processor).
Bring to a rapid boil and reduce to about 1 cup. Add slowly to egg yolks,
beating constantly to prevent curdling the yolks. Sti r over very low heat
until mixture thickens, then pour over chicken. Garnish with watercress and
slices of apple (dip apple slices in lemon juice to prevent discoloration).

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986

Recipe by: Ann Kaye and Hetty Rance Posted to MCRecipe Digest V1 #535 by
"Master Harper Gaellon" gaellon@inch.com on Mar 22, 1997