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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a Dutch oven or a large kettle put the chicken, stock, salt, thyme, and bay leaf, cover and simmer for 45 minutes. Add the onions and carrots continue to simmer for an additional 10 minutes. | 2. Remove 2 cups (500 ml) of liquid. Melt the butter in a small sauce pan, add the flour and cook for 2 minutes over low heat, (do not brown it). Slowly add the 2 cups of liquid stirring until thicken. | 3. Whisk the lemon juice in the egg yolks. Blend into the sauce. Reheat but do not boil the sauce as this will curdle the eggs. Blend the sauce with the chicken. Stir in the cayenne. Pour into a serving bowl. | 4. Sprinkle with parsley and serve over noodles or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken meat	1 1/2		boneless	-	-	-	-
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
salt	1	teaspoon		-	-	-	-
thyme leaf	1/4	teaspoon		-	-	-	-
bay leaf	1			-	-	-	-
white pearl onion	20			-	-	-	-
carrot	4		julienned cut	209.92	49.0496	4.7616	1.2288
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
egg yolk	2			109.48	1.2206	5.3924	9.0236
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.