Wash the chicken under the cold water jet removing the skin; Put it in a pot with water and a pinch of salt to cook, covering it until it breaks the boil.
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| Ingredients to make homemade bird cream: |
| 250 g chicken breast 1 chicken countermus 1 large leek 2 nabos 2 celery stems and a branch of parsley 2 carries 250 ml milk 25 g rice flour 2 egg yolks 1 and 1 /2 l water 2 nails and roma on branch 1 butter nut salt pepper white |
Ingredients to make homemade bird cream:
2. Tie the celery branch with PerejÃl and add it to the broth, as well as nails.
3. Wash and peel the leek and split it in two; Peel the turnips and carrot and add them to the pot in medium pieces.
4. When it starts boiling, uncovering and foaming the broth, leaving it cooking time. After this time, remove the chicken breast and let it drain.
5. Cut them into small and regular squares.
6. Put a pan with a butter nut to melt and add the chicken breast and the branch of branch.
7. Save 2 minutes and book. Past 1 hour of cooking, withdraw and pass through a fine strainer; Put on the fire again with rice flour and milk, letting it boil over medium heat until it begins to thicken slightly.
8. now add the chicken sauté and rectify the salt and pepper.
9. Give a new boil and let stand at least before serving it.
10. At that time, mix with beaten egg yolks and beat with rods, temper gently and serve adorned with straight leaves.
