Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Stewing chicken
Cold water
Salt
1 Leek
1 Celery stalk
1 Carrot
1 Whole clove
1 Bay leaf
1 sm Onion, cut in half
1 sm Can button mushrooms,drained
1/3 c Butter
1/4 c All purpose flour
pn Ground nutmeg
1 t Worcestershire sauce
Dry white wine, German
1 t Lemon juice
1 sm Can of peas, drained
1 Egg yolk
6 tb Whipping cream
Cut chicken into pieces. Place chicken in a deep
saucepan; cover with cold water. Add salt, leek,
celery, carrot, whole clove, bay leaf and onion. Bring
to boil; reduce heat. Simmer 1 to 2 hours, depending
on size and tenderness of chicken. When joints linking
thigh portions to main body move easily and seem
flexable, chicken will be done. Remove chicken from
cooking liquid; cool slightly. Remove skin and fat;
cut flesh from bones in large pieces. Strain liquid.
Cut mushrooms into thin slices. Sautee in a small
amount of butter in a medium skillet. Melt butter in a
large skillet. Stir in flour. Cook, stirring
constantly, until light golden brown, about 3 minutes.
Add a small amount of hot cooking liquid and season
with salt, nutmeg, Worcestershire sauce, wine and
lemon juice. Place chicken pieces, sauteed mushrooms
and peas in sauce; warm gently over low heat. When all
ingredients are hot, turn off heat. Let stand 3 to 4
minutes. Before serving, blend egg yolk and whipping
cream in a small bowl. Stir egg yolk mixture into
sauce to make it smooth and rich. Serve hot with rice.
