1.4 kg (3 lb) roasting chicken
1 onion, skinned
1 carrot, peeled
1 bay leaf
6 peppercorns
2 eggs
90 ml (6 tbsp) lemon juice (about 2 lemons)
3 tbsp (60 ml) clear honey
2/3 cup (150 ml) 1/4 pt fresh whipping cream
8 oz (225 g) white grapes, halved and seeded
2 oz (50 g) raisins
salt and freshly ground pepper
lettuce and paprika to garnish
1 onion, skinned
1 carrot, peeled
1 bay leaf
6 peppercorns
2 eggs
90 ml (6 tbsp) lemon juice (about 2 lemons)
3 tbsp (60 ml) clear honey
2/3 cup (150 ml) 1/4 pt fresh whipping cream
8 oz (225 g) white grapes, halved and seeded
2 oz (50 g) raisins
salt and freshly ground pepper
lettuce and paprika to garnish
method
1. Poach the chicken with the onion, carrot, bay leaf and peppercorns in enough water to just cover, for about 50 minutes, until tender. Cool in the stock, then divide the flesh into bite-size pieces. Reserve the stock for soups, sauces or freezing.
2. Beat the eggs with 60 ml (4 tbsp) lemon juice and honey. Cook in a double boiler or in a basin standing over a saucepan of hot water until thick. Cover with damp greaseproof paper and cool.
3. Whip the fresh cream until softly stiff; fold into the cold lemon mixture.
4. To the grapes add the remaining lemon juice, then combine with the chicken, raisins, sauce and seasoning.
5. Serve garnished with lettuce and paprika, and accompanied by cold cooked rice.
2. Beat the eggs with 60 ml (4 tbsp) lemon juice and honey. Cook in a double boiler or in a basin standing over a saucepan of hot water until thick. Cover with damp greaseproof paper and cool.
3. Whip the fresh cream until softly stiff; fold into the cold lemon mixture.
4. To the grapes add the remaining lemon juice, then combine with the chicken, raisins, sauce and seasoning.
5. Serve garnished with lettuce and paprika, and accompanied by cold cooked rice.
serving amount
serves 4-6
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