Poultry Pieces in White Wine and Mustard Sauch

By corlear

"Sot l'y Laisse" a la Gaston Gerard
from the Clos de Vougeot

Ingredients

• “Sot l’y laisse”, 12 pieces per personns (poultry pieces)
• Chicken stock, 1 liter
• Bread-crumbs, 50 grams
• 1 bottle of white wine (“Aligoté Burgundy”)
• Sliced shallots, 3 pieces
• Paprika, 3 pinches
• Grated “comté”, 200 gramms (french cheese)
• Fresh thick cream, 3/4 liter
• Rice, 40 grams per personn
• Liquid cream, 20 deciliter
• Fresh branches of spinach, 2 kgs
• Butter, 20 grams
• Salt
• pepper
• nutmeg
• 2 eggs whites
• Thin slices of smoked breast
• 4 branches of basil
• Moulds diameter 5 cm, height 4 cm

Details

Servings 8

Preparation

Step 1

Cook the “sot l’y laisse” in a frying-pan 3 minutes on each side. In the same pan, cook the shallots with white wine, add the chicken stock, salt and pepper, 10 minutes. Put the thick cream. Add mustard and melt 100 grams of “comté” (french cheese) in the sauce.

Cook the rice in water, cook the spinach with 50 grams of butter.

Add 20 centiliters of liquid cream, salt, pepper,nutmeg and basil. Cook 10 minutes, let cool and add the 2 eggs whites.

Case the buttered moulds with the smoked breast and spinach. Cook 15 minutes, oven 120°C.

In a little pan, put the “sot l’y laisse”, coat the sauce, the rest of grated “comté” and the bread-crumbs. Let brown.

Serve with the rice and spinach.