Chicken cream
Instructions
Boil the chicken leg with the bone veal and vegetables.
Separately boil the rice, it is blended with 2/3 of the thigh flesh, add a quart of broth and cook for 10 minutes.
Combine the remaining flesh flakes, egg yolk dissolved with the cream, butter and Parmesan.
Ingredients and dosing for 4 persons
- 1 chicken leg
- 1 calf bone
- Vegetables soup
- 50 g of rice
- Broth
- 2 egg yolks
- 3 tablespoons of cream
- 1 walnut butter
- Grated parmesan cheese