Poulet Saut Ivoire
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Chefs, Surprise | 1 | Servings | |
INGREDIENTS
| 3 | oz | Butter |
| 1 | Chicken | |
| 1 | pt | Chicken stock |
| 2 | oz | Flour |
| 4 | oz | Shallots |
| 4 | oz | Button mushrooms |
| 2 | oz | Bacon |
| 1 | t | Bovril, meat glaze |
| Bouquet garni, thyme bay | ||
| leaf | ||
| peppercorn tied in | ||
| muslin | ||
| 1 | Clove garlic | |
| Egg yolks | ||
| Cream |
INSTRUCTIONS
Saut segmented chicken in hot butter until lightly golden. In butter, saut shallots, bacon and garlic, add chicken voloute and meat glaze. Re-add 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 oz 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1627
Calories From Fat: 1010
Total Fat: 113.4g
Cholesterol: 594.9mg
Sodium: 4377.3mg
Potassium: 2510mg
Carbohydrates: 96g
Fiber: 13.4g
Sugar: 20.5g
Protein: 59.9g