Hen with cream sauce and tarragon
20 g butter
link herbs (thyme, parsley and bay leaf tied with white thread)
# For the sauce:
150 g heavy cream
The butter is mixed with salt, pepper and tarragon, and let the chicken. Rub with lemon juice, add the vegetables, the link herbs, salt and pour the water. Boil until soft to very low heat. Tender chicken is removed, allowed to cool, cut into portions and remove the skin. Egg yolks, cream and 600 ml chicken broth broken well and stirring constantly warm gradually, until the sauce thickens (it should however to boil). Sosa was removed from the fire, add a little lemon juice, pepper, salt, white wine and chopped tarragon and stir until cool. Portions are arranged in a deep dish, pour sauce and decorate with parsley. Chicken is served cold.