| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Infood02 | 1 | servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1 | tb | Flour |
| 1 | c | Chicken stock |
| Salt and freshly ground black pepper; to taste | ||
| 1/4 | lb | Button mushrooms; cleaned, sliced |
| ; thin | ||
| 1/4 | c | Heavy cream |
| Salt and pepper; to taste | ||
| 3 | tb | Butter |
| 1 | tb | Finely chopped shallots |
| 1 | Squeeze lemon | |
| 1/4 | c | Heavy cream |
| 1 | ts | Chopped chervil |
| 1 | ts | Chopped parsley |
| 1/2 | ts | Chopped tarragon |
| 1/2 | ts | Finely chopped chives |
INSTRUCTIONS
CLASSIC VELOUTE BLANQUETTE SAUCE CHIVRY SAUCE SHALLOT BUTTER CLASSIC VELOUTE SAUCE In a small saucepan over medium high heat melt butter. Whisk in flour and cook mixture whisking constantly until mixture boils. Add chicken stock, continuing to whisk, until chicken stock boils and sauce is emulsified, about 4 minutes. Add salt and pepper. Serve over hot chicken, potatoes. Yield: approximately 1 cup BLANQUETTE SAUCE: To hot Veloute sauce add mushrooms and cook, whisking, over medium heat, until mushrooms release moisture. Add heavy cream and heat to a boil. Season to taste. Serve with poached chicken. Yield: approximately 1-1/2 cups CHIVRY SAUCE: Make shallot butter: To softened butter add shallots and lemon juice. Mix thoroughly. Chill until cold, preferably overnight. To hot Veloute sauce over medium high heat, whisking constantly, add cream, cook until simmering. Add chervil, parsley, tarragon, chives. Whisk in the cold shallot butter, 1 tablespoon at a time until sauce is thickened, glossy. Serve with grilled or roasted chicken. Yield: approximately 1-1/2 cups Converted by MC_Buster. Per serving: 907 Calories (kcal); 91g Total Fat; (87% calories from fat); 7g Protein; 22g Carbohydrate; 287mg Cholesterol; 2667mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 18 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INK118 Converted by MM_Buster v2.0n.
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