Chicken Walloon

Submitted by enr on 18 Feb 2003
1 small chicken
500 g beef bones
200 g veal
3 carrots
3 sticks celery
1 stalk leek
1 onion
1 cloves
1/2 bunch parsley
1 / 2 connection lovage
2-3 sprigs thyme
50 g butter
50 g cream
4 yolks
600 ml chicken broth
1/4 cup (50 ml) white wine
4 tbsp (40 g) flour
Veal bones are flooded with cold water and The boiling, remove the foam, add chopped carrots, celery, leek, pepper, aromatic herbs and onion stuck with it clovesche. Veal immersed briefly in boiling water and immediately removed. Vegetables are added to chicken and veal and boil until soft. Make a light roux from the butter and flour, dilute with 3 cups (600 ml), chicken broth, and boiled for some time with constant stirring. Yolks are broken down with the cream and wine, add them to the sauce and warm without being boiled. Veal cut into pieces, chicken portions, place in a deep dish and pour the sauce.
Very difficult
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18 Feb 2003