Poulette Chicken Sandwich
- 1 fowl 4-5 pounds
- Stock
- 3 medium-sized carrots
- 3 medium-sized onions
- 3 celery stalks
- Bay leaves
- Parsley
- Few dices white bread
- 36 pieces asparagus tips
- Parmesan cheese
Boil the fowl in stock with the garniture of carrots, onion, celery; add bay leaves and a little parsley. Cook for at least 3 hours. Cool, then slice the breast in thin slices.
For each sandwich, place slices of white bread on plate, cover with sliced chicken, top with 3 asparagus tips and cover with poulette sauce. Sprinkle with a little Parmesan cheese and bake under salamander for a few minutes (be patient, you rascal).
Poulette Sauce
24 medium sliced mushrooms in butter, add 6 chopped shallots and simmer together; add 3 ounces white wine and allow to reduce; add 4 cups cream sauce and 4 cups plain cream. Reduce once more until it reaches the desired thickness. Finish the sauce by adding slowly 3/4 cup sweet butter, some chopped chives and a little lemon juice. Pour over sandwiches as stated above, and bake for a few minutes before serving. 12 to 14 servings.
For each sandwich, place slices of white bread on plate, cover with sliced chicken, top with 3 asparagus tips and cover with poulette sauce. Sprinkle with a little Parmesan cheese and bake under salamander for a few minutes (be patient, you rascal).
Poulette Sauce
24 medium sliced mushrooms in butter, add 6 chopped shallots and simmer together; add 3 ounces white wine and allow to reduce; add 4 cups cream sauce and 4 cups plain cream. Reduce once more until it reaches the desired thickness. Finish the sauce by adding slowly 3/4 cup sweet butter, some chopped chives and a little lemon juice. Pour over sandwiches as stated above, and bake for a few minutes before serving. 12 to 14 servings.
Submitted by May 28, 2009
13 min
186 min
199 min