CookEat Recipe
Morgan Chicken Sauté
Chicken in a milk sauce with mushrooms, truffle, sherry and an egg-yolk cream finish.
Method
Steps
Step 1
Start with one young food-grade chicken weighing two and a half pounds before dressing. Have the butcher pluck and clean it, remove the head, feet and giblets, and cut the same bird into twelve even pieces. Keep refrigerated until needed, do not wash the raw chicken, and pat the pieces dry with clean paper.
Step 2
Season the twelve pieces with one teaspoon of salt and half a teaspoon of pepper, turning well. Thoroughly heat two and a half tablespoons of melted butter in a wide sauté pan, arrange the pieces side by side and cook gently for six minutes on each side. Lift onto a clean plate.
Step 3
Add two tablespoons of flour to the pan and stir briskly. Pour in two gills of milk, add the separate three saltspoons of salt and one saltspoon each of cayenne and grated nutmeg, then stir until boiling.
Step 4
Return the chicken with six sliced mushrooms and one sliced fresh food-grade culinary truffle. Cook gently for about twenty minutes, continuing as needed until each chicken piece reaches at least 165°F in its thickest part, away from bone. Transfer all twelve pieces to a hot deep dish and keep hot.
Step 5
Mix one commercially pasteurized egg yolk with half a gill of cream, two tablespoons of sherry and the juice of a quarter lemon. Stir in a little hot sauce to temper, then whisk into the pan sauce. Cook gently while whisking for five minutes. Strain through a fine conical strainer over the hot chicken and serve promptly.
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