Master Class, #26 | 12:40 pm | 4 May 2005
Mastering the Art of French Cooking, vol. 1
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.
May 4th, 2005 at 12:53 pm
No photo? You’re such a cook tease.
May 4th, 2005 at 1:16 pm
Careful, I have many French whips!