Blanc de volaille fermiere, puree de vieux garcon

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Blanc de volaille fermiere, puree de vieux garcon-
  1. Mince the shallots and the mushrooms. Sweat them in a hazelnut-small size butter and water them lighty.
  2. Let it slowly reduce.

Cook the potatoes a la vapeur, meaning:
  1. put the peeled potatoes in boiling water and cook for about 20 minutes.
  2. Put the chicken breasts in a pan to give them a crusty and coloured skin. Finish it in the preheated oven at 356 degrees F for 15-20 minutes.
  3. Put the mushrooms fumet in the Chinese tin-plate and add a hazelnut-small size butter.
  4. Crush the potatoes with a fork and add 1.4 oz. butter and milk.
  5. Cut the chicken breasts. Circle the potatoes in the middle of the serving dish. Add a tip of nutmeg and the mushroom fumet.

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