Macedonie of Vegetables a la Poulette
- 1 1/4 cups carrots
- 1/2cups turnips
- 1 1/4 cups cooked peas
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken stock
- 1/2 cup cream
- Pepper and salt
- Yolks to eggs
- 1/2 tablespoon lemon juice
Clean carrot and turnips and cut into strips or fancy shapes; there should be one and one-fourth cups carrots and one-half cups turnips. Cook separately in boiling salted water until soft. Drain, and add one and one-fourth cups cooked peas. Reheat in a sauce made of three tablespoons butter, three tablespoons flour, one cup chicken stock, and one-half cup cream. Season to taste with pepper and salt, and just before serving add yolks to eggs and one-half tablespoon lemon juice.
Submitted by Aug 17, 2009
15 min
30 min
45 min