Blanquette of Pullet with Mushrooms

Begin by detaching the legs from a trussed and singed pullet, cut each of these in two, then lay them in a vessel containing water; divide the breast in two and cut each piece into three parts; plunge them also into the cold water with the cut up carcass; let soak for fifteen to twenty minutes then drain and lay them in a saucepan with an onion and a bunch of parsley, and cover plentifully with white chicken broth (No. 188); boil and skim this liquid for twelve minutes then take it off the fire. Prepare a white roux (No. 163) with flour and butter, dilute it with the strained and skimmed pullet broth when partially cold and stir this sauce well until it boils; let it despumate for a quarter of an hour on the side of the fire while removing the fat from the surface. Pare and wipe the pieces of pullet, return them to the saucepan with two dozen turned mushrooms (No. 118); strain the sauce over and finish cooking, finally dressing the pieces of pullet in a deep dish with the mushrooms. Reduce the sauce for a few minutes, thicken with two egg-yolks finishing it off the fire with a piece of butter worked in, also some lemon juice; strain and pour it over the pullet.