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Blanquette Of Poultry Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Carrots||1 Cup (16 tbs), diced|
|Chopped onion||1 Cup (16 tbs)|
|Canned cream of chicken soup||21 Ounce|
|Light cream||1 Cup (16 tbs)|
|Pepper white||1⁄4 Teaspoon|
|Cooked and cubed chicken||3 Cup (48 tbs)|
|Cooked and cubed turkey||3 Cup (48 tbs)|
|Lemon juice||2 Tablespoon|
|Toast slice||6 , buttered heart-shaped|
Serving size: Complete recipe
Calories 4053 Calories from Fat 1856
% Daily Value*
Total Fat 209 g321.6%
Saturated Fat 99.3 g496.4%
Trans Fat 0 g
Cholesterol 1648.9 mg549.6%
Sodium 8844.2 mg368.5%
Total Carbohydrates 171 g56.9%
Dietary Fiber 9.6 g38.5%
Sugars 22.3 g
Protein 369 g738.8%
Vitamin A 542.6% Vitamin C 85.6%
Calcium 56% Iron 111.2%
*Based on a 2000 Calorie diet
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.
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.
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.