2-1/2
ar
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5
2-1/2
3
8
------
4
1
1
1
3
1/4
1/16
1-1/2
2
2
2
1
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#
---
oz
oz
oz
oz
---
oz
T
T
T
t
t
c
T
T
T
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Chicken meat (1)
Salt
-- Root Vegetables
Onion
Carrot
Parsnip
Celery Root (2)
--------
Mushrooms
Butter
Lemon
Parsley
Lard or Butter (3)
Pepper
Nutmeg
Stock (4)
Lard or Butter
Flour
Cream, heavy
Egg Yolk
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This dish can be made ahead right up to the last minute, which can be
finished after bringing back to a simmer.
Prep - (40 min)
- Cut CHICKEN into the size chunks appropriate for how you will
be serving it (see Note-1). Not too small
because you have to pick it out of the vegetables - at least 1-1/2
inches for boneless meat.
- Rub Chicken lightly with Salt and set aside.
- Cut ONION in quarters lengthwise and slice medium crosswise.
Peel CARROT, PARSNIP and CELERY ROOT and cut into
about 3/4 inch cubes. Mix all.
- Dice MUSHROOMS fairly small. Fry over low heat in 1 T
BUTTER until lightly browned. Set aside.
- Squeeze LEMON for juice and hold aside. Cut a 1-1/2 inch
square of the Peel - yellow part only, and set aside.
- Chop Parsley fine.
Run - (2-1/4 hr)
- Heat Lard in a spacious sauté pan (it will just fit
in a 3-1/2 quart sauté. Stir in
Chicken, then Vegetable mix. Boil off the water and fry
tumbling frequently until all is lightly browned. Watch the fond that
sticks to the pan - if it's getting too dark, go to the next step
right away. It should be reddish brown, not chocolate brown.
- Stir in Pepper, Nutmeg, reserved Lemon Peel and
1-1/2 c Stock. Cover tightly and simmer over low heat until
Chicken is tender (about 30 minutes), tumbling now and then and
checking liquid. Don't get it too tender or it'll fall apart when you
try to remove it from the vegetables.
- Remove Chicken and set aside, leaving Vegetables in the pan.
- Press the Vegetables in a wire strainer to recover all
liquid. Discard the solids. If the vegetables are too dry to strain
well, heat with a little extra water before straining. Scrape any pulp
that is on the underside of the strainer into the liquid and return the
liquid to the pan.
- Melt 3 T Butter and fry Flour in it, stirring almost
constantly, until it darkens a bit and you have a blonde roux.
- Start stirring pan liquid into the Roux until you have a
smooth paste. Add boiling water if needed to get a loose sauce.
- Return Sauce to the sauté pan and stir in
Mushrooms, Parsley and Cream. Simmer about 5
minutes and check salt to taste.
- Stir Chicken back in. Adjust liquid with boiling water as
needed to get a rather loose sauce. Keep in mind it will thicken
considerably when cooled to serving temperature. Bring up to a simmer.
- When about ready to serve, stir in Egg Yolk, then
Lemon Juice to taste (I use 1 T or a little more). Serve
hot. This dish goes very well with steamed white rice.
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