Blanquette Of Poultry Recipe
Blanquette Of Poultry is a mouth watering dish which you would surely want to get your guest's attention. I bet, clubbing these Blanquette Of Poultry with your favorite buttered heart-shaped toast slices would be just heavenly!
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), diced | |
| Onion | 1 Cup (16 tbs), chopped | |
| Cream of chicken soup | 2 Can (10oz) | |
| Light cream | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Cooked and cubed chicken | 3 Cup (16 tbs) | |
| Cooked turkey | 3 Cup (16 tbs), cubed | |
| Egg yolks | 2 | |
| Lemon juice | 2 Tablespoon | |
| Heart | 6 , buttered |
Directions
In 1/4 cup butter or margarine, saute 1 cup each diced carrots and chopped onion 8 to 10 minutes, until onion is transparent.
Stir in 2 (10 1/2-oz.) cans cream of chicken soup, 1 cup light cream, 1 teaspoon salt, 1/2 teaspoon thyme and 1/4 teaspoon white pepper.
Mix well.
Add 3 cups each cubed, cooked chicken and turkey and heat gently until meat is heated through for about 8-10 minutes.
Remove from heat.
Beat thoroughly 2 egg yolks.
Slowly beat 1/4 cup hot sauce mixture into yolks.
Return this mixture to blanquette add 2 tablespoons lemon juice and mix well.
Serve at once with buttered heart-shaped toast slices.
Note:
For elaborate festive presentation the classic garnish is a formal arrangement of tiny heart-shaped croutons of fried bread or puff pastry, small lemon wedges and crisp bacon rolls.
It is a garnish designed to give crispness and texture to a very smooth and creamy dish.
Stir in 2 (10 1/2-oz.) cans cream of chicken soup, 1 cup light cream, 1 teaspoon salt, 1/2 teaspoon thyme and 1/4 teaspoon white pepper.
Mix well.
Add 3 cups each cubed, cooked chicken and turkey and heat gently until meat is heated through for about 8-10 minutes.
Remove from heat.
Beat thoroughly 2 egg yolks.
Slowly beat 1/4 cup hot sauce mixture into yolks.
Return this mixture to blanquette add 2 tablespoons lemon juice and mix well.
Serve at once with buttered heart-shaped toast slices.
Note:
For elaborate festive presentation the classic garnish is a formal arrangement of tiny heart-shaped croutons of fried bread or puff pastry, small lemon wedges and crisp bacon rolls.
It is a garnish designed to give crispness and texture to a very smooth and creamy dish.
Chef
