Chicken Blanquette Recipe
Ingredients
1 boiling fowl, cooked
Bouquet garni
2 oz. butter or margarine
8 small onions
1/4-1/2 lb. button mushrooms
2 oz. flour
1 pt. stock
2 Tbs. chopped parsley
Salt and pepper
Directions
Make a sauce by the Roux Method, using the fat, flour, stock, and seasonings.
Add the onions and the mushrooms, including the chopped stalks.
Cook gently for 3/4 hour.
Add the chicken, which has been jointed and, if preferred, removed from the bone.
Heat gently without boiling until the chicken is heated through.
Add the onions and the mushrooms, including the chopped stalks.
Cook gently for 3/4 hour.
Add the chicken, which has been jointed and, if preferred, removed from the bone.
Heat gently without boiling until the chicken is heated through.
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