Free Recipe Supremes De Volaille Velout‚
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Supremes De Volaille Velout‚ Recipe
4 120 g chicken breasts
1 l Good chicken stock
50 g Butter
50 g Flour
100 g Creme fraiche or whipping
-cream; optional
Salt and freshly ground
-pepper
Supremes De Volaille Velout‚ Preparation
Prepare the chicken breasts. Pour the chicken stock in to a shallow pan and bring to the boil. Add chicken breasts and poach for 10-12 minutes. Remove the chicken, cover and keep warm. Strain the stock and simmer uncovered until reduced by half to leave approx 500ml. Velout‚: In a deep sided, heavy based saucepan, melt the butter, add the flour and beat or whisk to combine. Cook until sandy in texture and pale straw in colour. Cool slightly then gradually add the hot stock and stir or whisk to the boil. Simmer 4 or 5 minutes (for best results then pass through a fine strainer and return to the pan).Add the creme fraiche if using, season as necessary and reheat the sauce. Serve the chicken coated with the sauce and garnished with vegetables eg glazed baby carrots and glazed baby onions. Serve with rice. DISCLAIMER(c) Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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