February 24, 2014


Tender chicken - 1
Lemon - 1
Celery  sticks - 2
Small onions - 3.. gm
Carrots - 3
Bay leaves - 3
Peppercorns -1/4 tsp
Mushrooms - 100 gms, sliced
Butter - 50 gm
Egg -1
Cream - 4 tbsp
Sherry - 2 tbsp
Blanched almonds - 100 gms
Salt and pepper to taste


  • Take the whole chicken and make cuts and squeeze the lemon all over the chicken.
  • Put the chicken with diced vegetables (leave the onions whole), bay leaves and peppercorn into a casserole and add water to cover. Season lightly.
  • Put the lid on and cook in low flame till tender.
  • When tender remove chicken from liquid and keep warm.
  • Fry mushrooms in butter.Beat the egg and cream in a bowl, gradually add 284 ml of the boiling stock, stirring all the time until smooth and thick.
  • Add mushrooms, sherry and blanched almonds.
  • Replace chicken, pour over the sauce and serve.

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