- 1 (3 pound) chicken
- 1 stalk celery, chopped
- 2 carrots, chopped
- 1 turnip, peeled and chopped
- 1 small onion, finely chopped
- Water to cover
- Pinch of salt
- Pinch of pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 egg yolk
- 1 cup cream or half-and-half
- 1 can artichoke hearts, drained and halved
- Pinch of nutmeg
- 1 tablespoon chopped fresh parsley
- 1 ounce Tilsit cheese, thinly sliced
- Place chicken in a large stockpot with the vegetables and enough water to cover.
Cook over medium heat for about 1 hour, or until chicken is tender and juices run
clear when the thigh is pierced with a fork. Remove chicken from stockpot and allow
- Strain stock and reserve it. Keep vegetables to add to the sauce.
- When the chicken has cooled, skin it and remove the meat from the bones. Discard skin
and bones and chop the meat roughly.
- Melt butter in a large pan and stir in the flour off the heat. Place the pan
back over low heat and cook until the flour is a pale straw color. Pour in about
2 cups of the strained stock gradually. Whisk well and bring the sauce to the boil.
Add the chicken, reserved vegetables and the artichoke hearts. Cook for about 10
minutes over low heat and then remove to a heated serving dish with a slotted spoon.
- Mix egg and cream or half and half together and combine with a few spoonsful
of the hot sauce. Put egg and cream back into the sauce and stir well. Heat gently,
but do not allow to boil. Season with salt, pepper and nutmeg.
- Cut cheese into strips or triangles and arrange attractively on top.
- Place under a preheated broiler to brown the cheese.
- Sprinkle with chopped parsley and serve immediately.