Blanch Chicken Fricassee With Mushrooms And Veal Jelly

Ingredients

• 1 whole chicken, cut into 10 pieces
• 4 tea-cupfuls water (approx. 3 cups)
• 2 oz fresh butter
• 1/2 pint mushrooms, sliced
• 2 bunches fresh parsley
• 2 large onions, chopped
• Salt and flour for dusting
• Veal jelly (for thickening sauce)
• 4 egg yolks
• 3 tbsp heavy cream

Method

1. 1 Clean and singe the chicken. Cut into 10 pieces, removing lungs. Wash thoroughly in lukewarm water to remove blood.
2. 2 Blanch chicken pieces in boiling water for 10 minutes. Remove chicken, reserve the water, and cool chicken in cold water.
3. 3 In a stewpan, melt butter with mushrooms, parsley, and onions. Add chicken and fry lightly until firm but not browned. Dust with salt and flour.
4. 4 Add reserved blanching water and veal jelly to the pan. Simmer for 45 minutes, skimming off butter and scum. Remove chicken and keep warm.
5. 5 Boil down the sauce until thick. Stir in egg yolks and cream, heating gently without boiling. Pour over the chicken to serve.