|
Belgian Waterzooi A La Gantoise
:: Waterzooi A La Gantoise ::
Food Product
1) 3 lb. stewing chicken, stewing with giblets.
2) 1/2 lb. stew beef, cubed.
3) Water as per requirment.
4) 2 medium onions, wedged.
5) 1 celery stalk, chopped.
6) 2 leeks (white only), chopped.
7) 1 carrot, quartered lengthwise.
8) 1 teas. salt.
9) 2 egg yolks.
10) 6 tbls. half & half.
11) 1/8 teaspoon white pepper.
12) Juice of 1/2 fresh lemon.
Standard Procedure. :
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.
|
|
