All Easy Recipes. Cook all that you can cook. Chicken
(Poularde A La Wallone)
 
What You Need:            (To Serve: 6 - 8)
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  • 1 chicken or capon
  • 1 - 2 sticks celery
  • 2 - 3 pound knuckle of veal
  • 1 bay leaf
  • 1 calf's sweetbread
  • A bouquet of mixed herbs
  • 4 carrots
  • 1 large onion stuck with 1 - 2 cloves
  • Salt and pepper

    FOR THE SAUCE
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 5 yolks of eggs
  • 2 tablespoons Madeira
  • Chicken stock
  • Mushroom stock
  • Salt
  • Pepper

    FOR THE GARNISH
  • 6 large mushrooms, cooked in a little water
  • The juice of 1 lemon
  • 1 tablespoon butter

    • How To Cook:
    1. Put the knuckle of veal in a large earthenware casserole and cover with cold water.

    2. Bring to the boil, skim thoroughly and add the sliced carrots, celery, onion, herbs and seasoning. Simmer for about ¾ hour.

    3. Then add the chicken or capon and the sweetbread, previously blanched.

    4. Bring to the boil and simmer for ¾ hour or longer according to the size of the bird.

    5. The sweetbread should be removed as soon as tender, drained, cut in large cubes and kept warm till required.

    6. Make a sauce with the butter, flour and hot chicken stock, stirring continuously, and simmer on a very slow fire for about 30 minutes.

    7. Mix the 5 yolks of eggs in a basin with cream, butter, Madeira and a little of the mushroom liquid, seasoning with salt and pepper.

    8. Beat all this thoroughly and add to the sauce, and keep on beating till the sauce comes to the boil.

    9. Strain it, put it in a clean saucepan and add the mushrooms and sweetbread.

    10. Put the chicken or capon on a hot dish, pour the sauce over it and garnish with the mushrooms and sweetbread.
    		 
    		 
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