Chicken Blanquette I

Portions: 25 U.S.

Portion size: 5 oz (150 g) Metric


5 lb 212 pt

5 1 pt to taste pinch pinch pinch

500 mL to taste pinch pinch pinch

Cooked chicken meat, 1-in.

(212-cm) dice Chicken velouté Liaison: Egg yolks Heavy cream Lemon juice Nutmeg White pepper Salt

Per serving:

Calories, 240; Protein, 21 g; Fat, 16 g (60% cal); Cholesterol, 135 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 160 mg.


1. Combine the chicken with the sauce and bring to a simmer.

2. Remove from the heat. Beat the egg yolks and cream together. Temper with a little of the hot sauce, and stir into the sauce.

3. Return the pot to the heat and bring to just below the simmer. Do not boil.

4. Season to taste with a few drops of lemon juice and a pinch each of nutmeg, white pepper, and salt.

Was this article helpful?

0 0
Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span

Get My Free Ebook

Post a comment