Name: Poulet au fromage
Yield: [For four]
Cuisine: French
Ingredients: 100 ml (3½ fl oz) double cream; 90 g (3 oz) unsalted butter; 25 g (1 oz) freshly grated Parmesan; 300 ml (10½ fl oz) milk; 125 g (4½ oz) freshly grated Gruyère; pinch freshly ground white pepper; pinch freshly grated nutmeg; freshly ground pepper; 1 small chicken of about 1.2 kg (2 lb 10 oz); salt; 20 g (¾ oz) plain flour; 1 small onion, sliced; 2 egg yolks; 120 ml (4 fl oz) dry white wine

Preparation info

[For
four
]

Difficulty
Easy

Appears in

Mourjou

By Peter Graham

Published 1999

About

This straightforward dish is also known as poulet bourbonnais. It is a speciality of the Bourbonnais region, the northernmost part of the Auvergne, which includes the fertile Limagne plain.

Ingredients

90 g (3 oz) unsalted butter
1 small onion, sliced

Method

Heat 50 g (2 oz) of butter in a heavy casserole and cook the onion gently until it just begins to turn brown. Trim the chicken’s stomach cavity of all excess fat and wash it out. Sprinkle the bird in

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Poulet au fromage

Ingredients

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