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
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chicken pieces
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chicken stock
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EYB Comments
Can substitute bay leaves, ground thyme and parsley for tarragon and dry white vermouth for dry white wine.
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.
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