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Belgium − Waterzooi A La Gantoise
3
1
lb. stewing chicken, stewing with giblets
/2 lb. stew beef, cubed
Water
2
1
2
1
1
2
6
1
medium onions, wedged
celery stalk, chopped
leeks (white only), chopped
carrot, quartered lengthwise
teas. salt
egg yolks
tbls. half & half
/8 teaspoon white pepper
juice of 1/2 fresh lemon
Cut chicken in 4 pieces. Place chicken, giblets, and stew beef
in a large pot, cover with water − bring to a boil. Skim foam
from surface until surface is clear.
Add onions, celery, leeks, carrot and salt. Cover, simmer about
2
hours. Remove beef from cooking liquid, reserve for another
purpose. Remove and discard skin and bones from chicken. Cut meat
into small pieces.
Strain cooking liquid, squeezing liquid from vegetables − discard
vegetables. Boil cooking liquid until reduced to about 1 quart.
Beat egg yolks with half & half and white pepper in small bowl.
Stir in about 1/3 cup cooking liquid; stir egg−yolk mixture into
remaining liquid. Simmer over low heat, stirring constantly,
until thickened. Stir in lemon juice and chicken pieces − heat
through. Pour into tureen or serve in individual bowls.
Serve immediately.
Belgium − Waterzooi A La Gantoise
6
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