Chicken a l'Estragon

Ingredients

• a whole chicken
• a quart of water
• a bouquet garni
• three ounces of butter
• two and one-half spoonfuls of flour
• one and one-half pints of the chicken broth
• the yolks of two eggs
• a half cup of cream
• season with salt
• and Cayenne pepper
• a few leaves of tarragon

Method

1. 1

   Boil chicken in water with salt and bouquet garni.

2. 2

   Remove skin, make sauce with butter, flour, broth, tarragon, and egg yolks.

3. 3

   Pour sauce over chicken and garnish with tarragon.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 50. The excerpt below is the record exactly as published.

Chicken a 1'Estragon Potatoes au gratin Artichokes, sauce Hollandaise Omelette soufflee Coffee Puree d'Artois. Same as puree of peas. Broiled shad, Albert. Broiled shad with horseradish sauce. Chicken a 1'Estragon. Boil a whole chicken in a quart of water with salt and a bouquet garni. When done pull the skin off but leave the chicken whole. Make the sauce in the following manner: Put three ounces of butter in a casserole, when hot add two and one-half spoonfuls of flour and one and one-half pints of the chicken broth, boil for ten minutes, add a little chopped tarragon and boil for another ten minutes. Bind with the yolks of two eggs and a half cup of cream, strain, and season with salt and Cayenne pepper. Pour the sauce over the chicken, and lay a few leaves of tarragon

Cook this with the app: pantry check, scaling, and the assistant.