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Chicken Mayonnaise Mayonnaise de Volaille (Serves 6) 1 3 1/2- to 4-pound chicken, poached Mayonnaise (see recipe) 1 large head Boston lettuce, outside leaves cleaned and cut into julienne ; the center heart (about 2 inches high) kept whole juice 1/4 lemon (about 1 tablespoon) salt freshly ground pepper Garnishes 2 hard-cooked eggs, quartered 2 ripe tomatoes, cut into wedges 1 small can anchovy fillets in oil 2 tablespoons well-drained capers 5 to 6 sprigs parsley, minced Poach the chicken with 1 carrot and 4 cloves in salted water (start in cold water) for 50 minutes. Allow to barely simmer during cooking. Cool the chicken in the broth. Make the e mayonnaise. Prepare the garnishes the day you will serve the chicken and julienne the lettuce shortly before serving. Skin the chicken and pull the meat off the bones in large pieces, then cut into thin slices. Place the julienne of lettuce in a large crystal bowl, sprinkle with lemon juice, salt, and pepper. Toss lightly with a fork and spoon. Arrange the sliced chicken on top of the lettuce and coat with mayonnaise, spreading it with a metal spatula so that all the chicken is equally coated with the mayonnaise. Place the lettuce heart standing in the center of the mayonnaise (you may have to push the pieces of chicken to make a hole so that the heart can stand up) and arrange the garnishes all around. Sprinkle with minced parsley. Serve at once. Return to Top |
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