Fricassée de Poulet à l'Ancienne (Chicken Fricassée in the Old Style)

Ingredients

• chicken fricassée
• 15 small onions
• 15 small fluted mushrooms
• 2 egg yolks
• 4 spoonfuls cream
• 30 grammes butter
• a pinch of chopped parsley and chives
• small puff-pastry fleurons

Instructions

1. Prepare the chicken fricassée as usual.
2. About 10 minutes before serving, garnish it with 15 small onions cooked in white Consommé and 15 small fluted mushrooms, cooked and quite white.
3. At the last moment bind the sauce with 2 egg yolks, 4 spoonfuls of cream and 30 grammes of butter.
4. Complete with a pinch of chopped parsley and chives.
5. Arrange in a timbale and surround with small puff-pastry fleurons baked blind.