Preparation:
In chicken fryer, heat butter. Add chicken. Cover and cook over medium flame for 10 minutes (do not let meat brown). Sprinkle with flour. Add water and bring to boil, stirring constantly. Add onion, parsley, bay leaf, thyme, salt, and pepper. Cover and simmer for 45 minutes, or until meat is tender. Discard onion, parsley, and bay leaf. Remove chicken to heated serving dish and keep warm. Blend sauce with egg yolks and cream. Pour over meat. Serve hot.
Serve with rice or boiled potatoes.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
