Poulet a la Crème

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Have a good-sized chicken, cut it in eight pieces and cook it in butter in a cocotte, turning the pieces and shaking the pan occasionally, with a bouquet of parsley, thyme, bay leaf, tarragon and one clove, a few fresh mushrooms cut in slices, small button onions and one rasher of streaky bacon cut in small dice. Do not let the meat get brown, just let it get stiff and “seized.” At that moment add a tumblerful of dry white wine (Chablis or Graves) and let it cook slowly for about half an hour with the lid on. When cooked, remove the bouquet and put the pieces of chicken in a serving dish. Keep them hot. Add to the sauce in the pan the yolks of two eggs diluted in a little cream, cook one minute more without boiling, see that it is well seasoned and pour over the pieces of chicken in the dish.