1. blanch the poularde in boiling hot water, place in enough cold water to cover flat.
2. halve the onion and dry roast with the cut side in a frying pan. Clean and coarsely dice the soup vegetables.
Add the bay leaf, onion, soup vegetables, peppercorns, lovage, juniper and salt to the poularde. Make the poularde quietly at low temperature for 40 min.
Remove the poularde from the clear soup, drain and cool a little. Pour the clear soup through a fine sieve, also cool.
Cut the poulard into pieces, removing the skin and fat. Cut the pieces of meat into 2 cm thick cubes and set aside with the lid closed.
5. Melt 2/3 of the butter in the saucepan. Sauté flour in it. Add 1/2 liter of poultry broth and white wine, cook for 10 minutes, stirring a little.
Clean mushrooms and cut into quarters. Heat remaining butter. Fry the mushrooms in it, season with salt and season with pepper.
7. scald tomatoes, skin, cut into eighths and remove seeds.
8. let the meat and mushrooms bubble up in the sauce. Turn down the heat. Warm the peas, tomatoes and capers in the sauce.
Mix whipped cream with egg yolk, add to egg mixture, season with salt, pepper and juice of one lemon. Chop kitchen herbs and fold in.
Tip: Bring ribbon noodles to the table with the preserves.
Related Recipes:
Poulard with Orange Carrots and CouscousRinse the poularde in cool water and dry with kitchen roll. Wash the oranges hot, peel thinly with a peeler...
Boiled Beef with Spring Herb SauceRinse the meat bones and bring to the boil in a large saucepan of water, skimming off any foam that forms...
Saffron Couscous with Chicken and Lemon SauceClean the leek, cut the white and light green into 5 cm long pieces. Clean the rest of the vegetables and cut...
Chicken Fricassee BrazilianDivide the poulard so that each gets about 2 pieces. Rub the pieces of poularde with salt and pepper, put them...
Glass Noodles with Chinese CabbageMake chicken breast in 1 1/2 l water (goes pretty fast) before season with salt and pepper (clear soup may be...
Barley Soup – Krupnik– pieces chopped greens, carrots, arotten, – leek, leek, , parsley roots, – celery celery...
Chicken FricasseeAn asparagus recipe for gourmets: Place chicken in a saucepan and cover just with water. Remove the skin from...
Veal Broth / Veal StockThe recipe gives about 3 l of clear soup The bones as well as the meat in a heavy soup pot form. Add enough...
Fine Chicken Broth with VegetablesTry this delicious pasta dish: Rinse, clean and coarsely chop the greens. Place the poulard with the greens in...
Tom Khaa Gai – Chicken Coconut SoupSlightly beat the lemongrass with the working surface of a wide kitchen knife or a meat mallet and cut into...