Master Class, #26 | 12:40 pm | 4 May 2005
Poulet Sauté aux Herbs de Provence, pp. 257-8
Chicken Sautéd with Herbs and Garlic, Egg Yolk and Butter Sauce
Cut up a fryer, sauté it gently in a stick of butter with herbs. Make a hollandaise base with egg yolks, some lemon, and the herby butter from the chicken, serve over egg noodles. Simple and lush. No photo; I’m too lame to have changed the camera batteries.