Directions:
- Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
- Poach the chicken filets in the same vegetable stock for about 20 minutes.
- Cook the potatoes.
- Keep vegetables and chicken warm, while making the sauce.
- Strain the vegetable stock.
- Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
- Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
- Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 804.05 Kcal (3366 kJ) | ||
| Calories from fat | 224.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.97g | 38% | |
|---|---|---|---|
| Cholesterol | 177.8mg | 59% | |
| Sodium | 1202.46mg | 50% | |
| Potassium | 2215.64mg | 47% | |
| Total Carbs | 96.27g | 32% | |
| Sugars | 18.76g | 75% | |
| Dietary Fiber | 14.3g | 57% | |
| Protein | 53.66g | 107% | |
| Vitamin C | 15.3mg | 26% | |
| Vitamin A | 4.1mg | 137% | |
| Iron | 5.4mg | 30% | |
| Calcium | 235.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 103.45 Kcal (433 kJ) | ||
| Calories from fat | 28.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 38% | |
|---|---|---|---|
| Cholesterol | 22.88mg | 59% | |
| Sodium | 154.71mg | 50% | |
| Potassium | 285.07mg | 47% | |
| Total Carbs | 12.39g | 32% | |
| Sugars | 2.41g | 75% | |
| Dietary Fiber | 1.84g | 57% | |
| Protein | 6.9g | 107% | |
| Vitamin C | 2mg | 26% | |
| Vitamin A | 0.5mg | 137% | |
| Iron | 0.7mg | 30% | |
| Calcium | 30.3mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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