Hello every one, I have brought you today some dishes and I hope you like them
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Chicken in Egg and Lemon Sauce
4chicken joints, skinned grated rind of 1 lemon
1onion, peeled and thinly sliced
1bay leaf
600ml chicken stock
few parsley stalks
salt
freshly ground white pepper
Sauce:
30g butter
30g plain flour
300ml milk
salt
freshly ground white pepper
2egg yolks, lightly beaten
2x15 ml spoons chopped fresh parsley
2x15 ml spoons lemon juice
The sauce for this recipe should be very pale in colour, that is why the chicken is not fried prior to cooking, and white pepper is used in place of black pepper.
Put the chicken joints into a large shallow pan with the lemon rind, onion, bay leaf, chicken stock, parsley stalks, and salt and pepper to taste. Bring to the boil, cover and simmer for 45 minutes or until the chicken is tender. Remove the chicken joints to a heated serving dish and keep warm.
To make the sauce strain the chicken cooking liquid. Melt the butter in a pan and stir in the flour. Cook for 1 minute, without allowing it to colour. Gradually stir in the milk and 300 ml of the cooking liquid. Bring to the boil and simmer gently until thickened, stirring. Add salt and pepper to taste, the yolks, parsley and lemon juice. Heat through gently without allowing the sauce to boil.
Pour the sauce over the chicken portions and serve with plain boiled noodles.
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(Quick Tiramisu (915 calories per serving
one fourth = 1/4 teaspoon instant espresso-coffee powder
one fourth = 1/4 of 12-ounce frozen ready-to serve pound cake, thawed
one eight = 1 8-ounce container whipped cream cheese
2tablespoons confectioners’ sugar
one half = 1/2 cup heavy or whipped cream
one one = 1 1-ounce square semisweet chocolate, grated
In cup, mix espresso-coffee powder and 1 teaspoon hot water until blended. Cut pound cake into four 1/2-inch-thick slices; brush with mixture. Cut each slice crosswise in half. In small bowl, with fork, mix whipped cream cheese and confectioners’ sugar until smooth.
In another small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Fold whipped cream into cream-cheese mixture. Spoon 1/3 cup cream-cheese mixture into a small decoration bag with medium star tube, set aside. Into each of 2 dessert goblets, place 2 pieces of pound cake; top each with one-fourth of cheese mixture; sprinkle with one-fourth grated chocolate. Repeat layering. Pipe cream-cheese mixture in decoration bag on top of each dessert. Refrigerate if not serving right away.
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I hope you enjoy them
