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
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.
Continue reading here: Variations
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