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1
Cook shrimp in boiling salted water 2 minutes.
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2
Drain and cut into scallops.
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3
Place some clarified butter in a casserole dish on the heat.
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4
Add the onion, carrot and celery.
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5
Place the chicken on the bed of vegetables.
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6
Cover and allow to steam for 1 minute.
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7
In another pan on the heat place some clarified butter, add the mushrooms (vein side up), lemon juice, water and season with salt and pepper.
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8
Allow to cook gently 4 minutes.
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9
Cover the chicken with the stock and add the basil, parsley stalks and bay leaf.
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10
Bring to the boil and then allow the chicken to poach covered for 30 minutes.
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11
Melt the butter in the saucepan and then add the flour, forming a roux.
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12
Add the liquid from the mushrooms and then strain off 1 cup of the chicken stock and add to roux.
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13
Whisk until smooth.
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14
Season with salt and pepper.
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15
Bring to the boil and then simmer for 10 minutes, whisking from time to time.
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16
Add the egg yolk to the sauce and then the cream.
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17
Whisk to combine and then add shrimp and mushrooms to sauce with 1 tablespoon brandy.
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18
Remove chicken from pot.
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19
Slice off thighs at ball and socket joint and then remove the skin.
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20
Trim off first leg joint.
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21
Detach the whole breast at wishbone.
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22
Press down and then lift meat off the rib cage.
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23
Cut whole breast in half.
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24
Remove skin.
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25
Lay chicken on serving dish and coat with sauce.
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26
Decorate with slices of truffle.
