Description
Blanket (Franz. blanquette, from blanc, white) is one of the most common in French dishes. Prepared from white meat veal, lamb or chicken in white broth. It turns out very tasty.
Ingredients
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Chicken fillet
500 g
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Potatoes
400 g
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Carrots
3 piece
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Onion
5 piece
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Leeks
2 piece
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Mushrooms
150 g
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Milk
100 ml
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Flour
50 g
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Butter
50 g
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Yolk egg
2 piece
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Spices
Cooking
Chicken meat drop into boiling salted water (I had hips and, unfortunately, less than you need). Leave to cook on a medium heat.
Cut vegetables. Medium-sized potatoes cut into four pieces. Small bulbs of four little 2 or no cut. Carrot.
20-30 minutes after you start cooking meat, throw in the pan vegetables. Salt, pepper, add seasonings. You can still 15 minutes to throw leeks, stems only (I took a simple bow).
Cook until cooked potatoes. Then spread the meat, vegetables recline in a colander, and pour broth into another bowl. The vegetables are placed back.
When the meat has cooled slightly, cut it into pieces and combine with vegetables.
In a small saucepan, melt the butter and add the flour, stir well. Add rich milk or cream, add two egg yolks. Stir again to avoid lumps. Then add our broth. If it was a bit (2-3 cups, to the eye) the whole. More, but watch the thickness, it should be like liquid sour cream. The sunflower and pepper to taste.
Vegetables with meat pour white sauce, there pour cooked mushrooms (boiled or pickled). You can add greens. Mix everything together and serve.
Bon appetit!
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