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Blanquette of Chicken


1 c Rich cream sauce
2 c Diced cooked chicken
1 tablespoon Chopped parsley
Salt
Freshly ground pepper
2 Egg yolks
2 tablespoon Cream

Yield: 4 Servings

There are many recipes to be found for blanquette, which is French in name only. Evidently it sounded attractive to ladies of the 1890's, when it was at the height of fashion, but it subsequently disappeared from cookbooks.

Combine the sauce and chicken in the top of a double boiler over hot water. Cover and heat through. Add the chopped parsley, and when the mixture is heated through, correct the seasoning. Blend the egg yolks and cream, temper with 2 tablespoons of the hot sauce, and then stir back into the chicken mixture. Blend well, and spoon into a rice ring or a ring of mashed potatoes.




STACKS, The Art of Vertical Food

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