Ingredients (for 4 people)

• 6 chicken fillets

• 1 leek 

• 1 carrot

• 1 white celery branch

• 1,5 kg potatoes

• 2 egg whites

• 1 l chicken stock

• 25 cl double cream

• a knob of butter

• chopped parsley

• salt and pepper

• muslin

Procedure

1. Slice 4 chicken fillets. Grind the other two and mix them well with egg whites and half of the double cream. Salt and pepper.
    
2. Wash and slice the vegetables en julienne. Bring a pot filled with water to boiling and blanch the vegetables for several minutes.
    
3. Place  the chicken fillets on the muslin cloth and on top of them spread the ground chicken meat and vegetables.
    
4. Heat the chicken stock. Roll up the mixture in the  muslin cloth and poach it in the stock. Set aside.
    
5. Prepare the sauce: reduce the chicken stock and add the rest of the double cream.
    
6. Gently unroll the meat from the muslin. Slice the roll in four portions and place them on a plate.

How to Serve :
 

Serve with sauce sprinkled with parsley leaves. This can be accompanied by steamed potatoes or white rice.

French Food   French Recipes    French Dishes    Poultry  Recipes