Belgium − Waterzooi A La Gantoise
Ingredients
- 3 each lb. stewing chicken, stewing with giblets
- 0.5 each lb. stew beef, cubed
- 2 each onions, wedged
- 1 each celery stalk, chopped
- 2 each leeks (white only), chopped
- 1 each carrot, quartered lengthwise
- 1 each teas. salt
- 2 each egg yolks
- 6 each tbls. half & half
- 1/8 tsp white pepper
Instructions
- 1
juice of 1/2 fresh lemon Cut chicken in 4 pieces.
- 2
Place chicken, giblets, and stew beef in a large pot, cover with water - bring to a boil.
- 3
Skim foam from surface until surface is clear.
- 4
Add onions, celery, leeks, carrot and salt.
- 5
Cover, simmer about 2 hours.
- 6
Remove beef from cooking liquid, reserve for another purpose.
- 7
Remove and discard skin and bones from chicken.
- 8
Cut meat into small pieces.
- 9
Strain cooking liquid, squeezing liquid from vegetables - discard vegetables.
- 10
Boil cooking liquid until reduced to about 1 quart.
- 11
Beat egg yolks with half & half and white pepper in small bowl.
- 12
Stir in about 1/3 cup cooking liquid; stir egg-yolk mixture into remaining liquid.
- 13
Simmer over low heat, stirring constantly, until thickened.
- 14
Stir in lemon juice and chicken pieces - heat through.
- 15
Pour into tureen or serve in individual bowls.
- 16
Serve immediately.