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.

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