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Ingredients
- a fine Bresse chicken
- salt
- pepper
- 1 good glass port
- 1 good glass champagne brandy
- 1 glass whisky
- some kirsch
- 1 pt. cream
- 2 egg yolks
Preparation
Step 1
Take a fine Bresse chicken, cut it into pieces, season with salt and pepper, and brown in a sautéing pan. Cook slowly in the oven about 1 hr., then remove the chicken pieces from the pan and put them into another, keeping them warm.
Pour into the first pan used in cooking the chicken, 1 good glass port and another of champagne brandy, 1 glass whisky, and some kirsch; reduce, then add 1 pt. cream and 2 egg yolks; mix together and strain.
Place the chicken pieces in a timbale and pour the sauce over the top. Serve.
Note: The egg yolks should be added only at the last moment.