A Burgundian-inspired recipe, with its mustard touch of the famous Gaston Gérard sauce, whose story can be found below.
Ingredients:
- 600 grams of chicken breast
- 150 grams of flour
- 15 centilitres of milk
- 2 eggs
- 2 egg whites
- 75 grams of lard or butter
- 50 centilitres of heavy cream
- 50 grams of butter
- 1 shallot
- 2 onions
- 20 centilitres of dry white wine
- 20 centiliters of chicken broth
- 80 grams of old-fashioned Dijon mustard
- 200 grams of grated Comté
- salt
- pepper
How to:
Step 1:
- Bring the milk to a boil with the eggs and 1/2 teaspoon of salt. Add the flour all at once and mix vigorously. Leave besides.
- Mix the chicken meat finely, add 2 egg whites while continuing to mix, the softened butter or the lard. Salt and pepper. Add the preparation set aside to the mixture and continue mixing until a homogeneous device is obtained.
- Let cool for 1 hour in the fridge. Then add 10 centilitres of whipped cream (the rest will be used for the sauce). Keep cool 4 or 5 hours.
Step 2
- Remove from the refrigerator, take a little dough using 2 tablespoons and form dumplings of the desired length (6-7 cms in this case).
- In a large saucepan, boil salted water, delicately immerse the dumplings in it. Cook them for about 15 minutes, until they rise to the surface of the water. Remove them with a skimmer, store them in a gratin dish on a grated Comté bed.
Step 3:
- In a saucepan, brown the shallot and the finely chopped onions in the butter. Add the white wine and the chicken broth. Reduce by half then add the crème fraîche. Salt and pepper (in moderation considering the mustard), cook over low heat, then bind the sauce with the mustard.
- Spread the sauce over the chicken dumplings, and cover the whole with Comté.
- Put the dish in an oven preheated to 180 ° C the time necessary to melt the cheese then increase the heat to brown the dish.
Step 4:
Arrange the dumplings on the plate as appropriate (range, etc.), for example, accompany bouquets of cauliflower or broccoli or brussels sprouts, lamb’s lettuce.
