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Recipe by: edline
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See below ingredients and instructions of the recipe
1 Stewing chicken 1/3 c Butter
Cold water 1/4 c All purpose flour
Salt pn Ground nutmeg
1 Leek 1 ts Worcestershire sauce
1 Celery stalk Dry white wine, German
1 Carrot 1 ts Lemon juice
1 Whole clove 1 sm Can of peas, drained
1 Bay leaf 1 Egg yolk
1 sm Onion, cut in half 6 tb Whipping cream
1 sm Can button mushrooms,drained
Cut chicken into pieces. Place chicken in a deep saucepan; cover with
cold water. Add salt, leek, celery, carrot, whole clove, bay leaf and
onion. Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on
size and tenderness of chicken. When joints linking thigh portions to
main body move easily and seem flexable, chicken will be done. Remove
chicken from cooking liquid; cool slightly. Remove skin and fat; cut
flesh from bones in large pieces. Strain liquid. Cut mushrooms into
thin slices. Sautee in a small amount of butter in a medium skillet.
Melt butter in a large skillet. Stir in flour. Cook, stirring
constantly, until light golden brown, about 3 minutes. Add a small
amount of hot cooking liquid and season with salt, nutmeg,
Worcestershire sauce, wine and lemon juice. Place chicken pieces,
sauteed mushrooms and peas in sauce; warm gently over low heat. When
all ingredients are hot, turn off heat. Let stand 3 to 4 minutes.
Before serving, blend egg yolk and whipping cream in a small bowl.
Stir egg yolk mixture into sauce to make it smooth and rich. Serve
hot with rice.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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