Fresh Information On Sauce Recipe

Chicken Divan is often a rooster casserole dish. It was initial created at the Divan Parisien restaurant in New York City. It is generally a casserole of sliced chicken breast, spears of broccoli, covered with sauce Mornay and baked until the top is golden brown.

Fonds de veau brun-for a couple of litres

The Divan Parisien served Chicken Divan as their signature dish within the 1950s. The chef or chefs who originally designed it are unknown. In France the word divan refers to a meeting place or wonderful hall. This name was chosen to attract the attention of the Divan Parisien owners by implying a sort of continental elegance.

Usually, it can be fifty percent Gruyere and fifty percent Parmesan, though variations use various combinations of Gruyere, Emmental cheese, or white cheddar. Brown in a hot oven, turn numerous occasions to achieve an even brown colour.

Then cover the greens with 120 grams (¼ lb) of fresh lard, fill up with the roasted meat & bones.

It is frequently served with seafood or vegetables.

• 4 big hen breasts+
• 4 bunches of fresh broccoli (4 packs of frozen broccoli)
• 3 tbsp. butter
• 3 tbsp. flour
• 1 1/2 c. milk
• 3/4 c. mayonnaise
• 2 tsp. Worcestershire sauce
• 1/2 tsp. nutmeg
• 3/4 c. sour cream
• 1 can cream of celery soup

Leave this for about 10 minutes on a very low fire, just to let the moist from the vegetables evaporate. Meanwhile, pour one glass of water inside the oven tray and enable boil, pour into the cooking pan and enable boil in until eventually practically all the liquid is evaporated. Repeat this sequence 3 times, so that all of the juices of the roasted meat are dissolved; always boil in until one spoon of liquid remains. Then add two ½ litres of water, three grams of salt (not more! Slowly bring to boil and permit cook at least 5 hours on a minimal fire. Pour the fonds through a really fine sifter and permit rest for 15 minutes. Carefully eliminate the grease, which might be saved for other culinary applications. When cold, sift into another pot by way of a sifting cloth. In the ancient French cuisine they utilised to call this a ‘blond de veau’.

 
Use this fonds also as a base for soups (which will gain in flavour and taste) and other sauces.

A variant on this is the fonds de veau blanc, which is prepared equally but without roasting the meat and bones. For a fonds de volaille add two rooster carcasses and one lb of hen pieces.

Roux  - for 150 gram
 

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