Recipe - Poulet Saut Ivoire

3 ounce Butter
1 Chicken
1 pt Chicken stock
2 ounce Flour
4 ounce Shallots
4 ounce Button mushrooms
2 ounce Bacon
1 teaspoon Bovril; (meat glaze)
Bouquet garni; (thyme, bay
leaf,
; peppercorn, tied in
; muslin)
1 Clove garlic
Egg yolks
Cream

Saut‚ segmented chicken in hot butter until lightly golden. In butter,
saut‚ shallots, bacon and garlic, add chicken voloute and meat glaze.
Readd chicken.

Place bouquet garni in casserole, place lid on and bring to boil and place
in oven (150C) for three quarters of an hour. Remove from the oven and add
the mushrooms, simmer for 5 minutes. Mix together egg yolks and cream, stir
into the casserole, remove bouquet garni and check seasoning.

Serve topped with chopped parsley and boiled rice.

Sauce:

Melt 2 ounce butter in thick bottomed pan, add the flour and stir gently over
low heat until sandy in texture (approx 3 minutes). Over the heat gradually
stir in hot stock until all stock is evaporated and the mixture is smooth.
Allow to simmer for 10 minutes.

Pass through a fine sieve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.