Chicken Blanquette II
Follow the recipe for Veal Blanquette, page 326. Use 12 lb (6 kg) disjointed chicken (raw) in place of the 10 lb (5 kg) veal. Use chicken stock instead of veal stock.
Chicken Blanquette a I'Ancienne (Ancient Style)
Garnish each portion with 2 cooked pearl onions and 1 cooked mushroom cap, fluted if possible (see p. 525).
Chicken Blanquette Brunoise
Add to the sauce 4 oz (125 g) each of carrot, celery, and leeks or onions, all cut brunoise and sauteed lightly in butter.
Chicken Blanquette Argenteuil
Garnish each portion with 3 cooked asparagus tips.
Continue reading here: Stuffed Chicken Breasts Doria
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