Chicken poached in white wine and a julienne of vegetables, cream, and egg-yolk sauce (Waterzooi de poulet) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • carrots
  • celery
  • crème fraîche
  • leeks
  • onions
  • parsley
  • tarragon
  • chicken stock
  • dry white wine
  • chicken pieces
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bay leaves, ground thyme and parsley for tarragon and dry white vermouth for dry white wine.

  • sarkozykal on June 12, 2011

    Page 259

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