Blanquette of Poultry à la Bourgeoise

Ingredients

• 1200 gChicken
• 1500 mlWater
• 55 gButter
• 40 gFlour
• 200 gCarrot
• 100 gLeek
• 250 gOnion
• 100 gCelery
• 200 gMushroom
• 150 gPearl onion
• 72 gEgg yolk
• 100 mlCream
• 15 mlLemon
• 10 gParsley
• 5 gBouquet garni
• 8 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare and poach

   • Cut the poultry into portions and rinse with cold water.
   • Place the poultry in a large pot, cover with cold water (about 1.5–2 l). Add carrots, leek, onions and the bouquet garni. Bring to a simmer.
   • When it reaches a boil, reduce heat, skim off scum and simmer gently, covered, 30–40 minutes until tender.
   • Remove the poultry, let cool slightly and pat dry. Strain the stock and reserve.
2. 2

   Make roux and sauce

   • Melt butter in a second pot over medium heat, stir in flour and cook 2–3 minutes without browning.
   • Gradually whisk in the strained poultry stock until smooth and slightly thickened.
   • Simmer the sauce gently 10–15 minutes, skim and season.
3. 3

   Prepare vegetables and garnish

   • Clean and halve mushrooms; sauté quickly in a little butter or oil, season and set aside.
   • Peel pearl onions and glaze briefly in butter with a ladle of stock, set aside.
   • Cut the poached poultry into serving pieces if needed.
4. 4

   Finish (liaison) and serve

   • Whisk egg yolks and cream in a bowl. Temper by slowly whisking in a ladle of hot sauce.
   • Stir the tempered liaison into the warm (not boiling) sauce and heat gently until glossy and thickened. Do not boil.
   • Add the poultry, mushrooms and pearl onions to the sauce, warm through and finish with lemon juice and chopped parsley.
   • Serve hot (with rice, potatoes, or small pasta).