Poulet Poché à la Crème with Crêpes Parmentier

Name: Poulet Poché à la Crème with Crêpes Parmentier
Cuisine: French
Ingredients: 3 carrots, peeled and cut lengthways; 4 celery sticks, sliced into 3; 1.8 kg/4 lb chicken; peppercorns; salt; 2 bay leaves, a few sprigs of thyme and tarragon; 2 bay leaves, a few sprigs of thyme and tarragon; 1 onion, peeled and studded with 3 cloves; 2 bay leaves, a few sprigs of thyme and tarragon; 3 leeks, trimmed and split lengthways; 1 onion, peeled and studded with 3 cloves; 2½ tbsp plain flour; 50 ml/2 fl oz milk; 4 egg whites; 3 eggs; 600 ml/1 pint double cream; ½ bottle dry white wine; 500 g/1 lb 2 oz potatoes, peeled and cut into chunks; juice of 1 lemon; 225 g/8 oz unsalted butter (melted, skimmed of froth, strained, leaving behind milky residue to produce clarified butter); salt and pepper; 2½ tbsp double cream; 225 g/8 oz unsalted butter (melted, skimmed of froth, strained, leaving behind milky residue to produce clarified butter); salt and pepper

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                                                            

Ingredients

Method