CookEat Recipe
Chicken Fricassee Hollandaise
Tender chicken pieces in a creamy mushroom sauce finished with egg yolks and lemon.
Method
Steps
Step 1
Have a poultry supplier prepare a tender chicken that weighed three pounds before its head, feet and viscera were removed. Use that whole prepared raw bird, with the skin and bones retained, and cut it into twelve approximately even pieces. Slice the carrot and onion. Tie the two leeks, two branches of parsley, bay leaf, two cloves, sprig of thyme and blade of mace into a bouquet.
Step 2
Put the chicken, sliced carrot and onion and bouquet in a suitable saucepan with the quart of water, teaspoon of salt and half teaspoon of white pepper. Cover and bring to a gentle boil. Cook for about forty minutes, continuing until every chicken piece reaches at least 74°C in its thickest part away from bone. Remove all the vegetables and the bouquet. Keep the cooked chicken covered and hot at 60°C or above while preparing the sauce.
Step 3
Mix the half ounce of butter with the ounce of flour in another saucepan. Strain the actual cooking liquor from the chicken into this pan, stirring to make a smooth sauce. Drain twelve whole canned mushrooms, slice them finely and add them. Stir until the sauce boils, then let it boil gently for about fifteen minutes.
Step 4
Separate two actual yolks from pasteurized shell eggs and mix them with the gill of cream and juice of half a lemon. Lower the sauce heat. Gradually stir a little of the same hot sauce into the yolk mixture, then stir it back into the saucepan. Heat gently while stirring for about two minutes, continuing until the sauce reaches 74°C. Keep the liaison below a boil.
Step 5
Pour the sauce into the pan with the hot chicken and mix carefully over gentle heat for about two minutes. Keep the sauce at least 74°C without boiling. Arrange the chicken and sauce on a deep hot dish, sprinkle a little separate fresh parsley over and serve promptly.
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