- 4 - 5 pound [1.8 to 2.25 kg] chicken
- 2 carrots
- 2 leeks
- 2 onions
- 1 stalk celery
- 8 ounces [227 g] mushrooms
- 5 ounces [142 g] butter
- 2 1/2 tablespoons [37.5 ml] flour
- 4 egg yolks
- Generous 1/2 cup [125 ml] Pineau de Charente wine
- Juice of 1/2 lemon
- Salt and pepper
- Boiled rice
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- Wash, trim and cut in pieces carrots, leeks, onions and celery.
- Boil the chicken for 1 hour in salted water to cover with the carrots, leeks, onions and celery.
- Remove the chicken and keep it warm.
- Trim, wash and chop the mushrooms very finely.
- Melt 3 ounces [85 g] of the butter in a large saucepan and stir in the flour with a wooden spoon.
- Add some of the chicken stock and stir until it has the consistency of light cream.
- Season with salt and pepper.
- Remove from the fire and stir in the egg yolks and the wine.
- Add the chopped mushrooms seasoned with the juice of 1/2 lemon.
- Season with more salt and pepper, if necessary.
- Carve the chicken and place the ppieces on a heated serving platter.
- Stir the rest of the butter into the sauce and spoon the sauce over the chicken.
- Serve hot with boiled rice.
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