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1
Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely.
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2
Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces.
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3
Add parsley, thyme and a bay leaf and poach until chicken is cooked.
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4
Add salt and pepper, to taste.
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5
Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover.
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6
Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan.
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7
Parboil vegetables in salted water.
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8
Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock.
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9
Strain the chicken stock through a fine sieve.
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10
Take the skin off of the chicken and cut chicken into 8 pieces.
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11
Put the chicken and the parboiled vegetables into the stock.
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12
Mix the egg yolks with the cream and add to the stock.
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13
Add the lemon juice and butter.
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14
Season with salt, pepper and nutmeg.
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15
Serve in soup plates with boiled potatoes or white steamed rice.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
