Summary

Ingredients

• 1 large poulard (s), ready to cook
• 1 liter water
• 1 bunch soup greens
• 250 g mushrooms
• 150 g peas, frozen
• 300 g asparaus tips a. d. Glass
• 1 egg yolk
• 2 Table spoons milk
• 2 tablespoon crème fraîche
• 1 bay leaf
• 6 peppercorns, white
• 0.5 teaspoon ½ curry powder
• 2 large onions
• 40 g wheat flour
• salt and pepper
• 1 tablespoon parsley, chopped

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Instructions

1. Wash the poulard, put in boiling salted water, bring to the boil and skim if necessary.
2. Clean and wash soup greens. Peel the onion and add both with the bay leaf and peppercorns. Cook the chicken in about 1 1/4 hours. It must always be covered with water (pouring hot water).
3. Take the cooked chicken out of the broth and strain it through a sieve. Cut the skinless meat into large cubes and the carrot into small cubes.
4. For the sauce: peel the onion, dice it finely and sauté in melted butter until translucent. Cut the mushrooms into slices, add and cook. Dust with curry powder and wheat flour, deglaze with chicken stock and whisk through well with a whisk (avoid lumps). Let simmer for 5 minutes. Drain the asparagus tips and add to the sauce with the peas. Let simmer for about 3 - 5 minutes. Stir in the crème frâiche, add the pieces of meat, season with salt and pepper and bring to the boil.
5. Beat the egg yolks with milk, peel the fricassee with it, do not let it boil anymore and sprinkle with the diced carrots and the chopped parsley.
6. This goes well with rice and seasonal salad.