Blanquette of Chicken
1.1lt (2 pints) Cooked Chicken, cut in delicate pieces
235ml (8floz) White Stock
235ml (8floz) Cream or Milk
4 Egg Yolks
3 tbsp butter
1 tbsp (heaped) Flour
1 tsp Lemon Juice
Salt and Pepper
Put the butter in the saucepan and when hot, add the flour.
Stir until smooth, but not brown.
Add the stock and cook two minutes; then add seasoning and cream.
As soon as it comes to the boils, add the chicken.
Cook for ten minutes.
Beat the yolks of the eggs with four tablespoons of milk.
Stir into the blanquette.
Cook about 30-60 seconds longer.
This can be served in a rice or potato border, in a crôustade, on a hot dish, or with a garnish of toasted or fried bread.
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