Friar's Chicken
- 1 knuckle of veal
- 2 turnips
- 2 carrots
- 3 onions
- 4 sprigs sweet herbs
- 1 quart cream
- 6 egg yolks
- 2 chickens, boiled tender & cut in pieces
- Parsley, minced (optional)
Boil the veal, carrots, turnips, onions and a few sweet herbs to a good stock and strain it.
Beat the cream and egg yolks together. Add this and the cut up chicken to the broth. Heat them up together. Serve.
A little minced parsley may be added just before serving.
A French recipe.
Beat the cream and egg yolks together. Add this and the cut up chicken to the broth. Heat them up together. Serve.
A little minced parsley may be added just before serving.
A French recipe.
Submitted by May 30, 2010
15 min
30 min
45 min