Ingredients
- 1 tablespoon extra virgin olive oil
- 2 leeks, white part only, thickly sliced
- 12 baby onions, peeled
- 2 bay leaves
- 2 tablespoons plain flour
- 2 cups (500 ml) chicken stock
- 150 ml dry white wine
- 500 g new potatoes
- 500 g small button mushrooms
- 1 can whole peeled chestnuts, about 240 g, drained, or 240 g cooked chestnuts (optional)
- 1 egg yolk
- 2 tablespoons pouring cream
- pinch of freshly grated nutmeg
- fresh tarragon to garnish
- 2 tablespoons extra virgin olive oil
- 1 short baguette, cut into 12 slices
- 1 French shallot, finely chopped
- 1 clove garlic, finely chopped
- 2 slices lean bacon, rind removed, finely chopped
- 200 g chicken livers, chopped
- 2 teaspoons chopped fresh tarragon
- ⅓ cup (20 g) chopped fresh parsley
- grated zest of ½ lemon
- 1 teaspoon tomato paste
- 2 tomatoes, peeled, seeded and diced
Preparation
- For the blanquette, heat the oil in a flameproof casserole dish.
- Add the leeks, onions and bay leaves, stir well and cover.
- Cook over a gentle heat for 5 minutes or until the leeks are softened slightly and the bay leaves are aromatic.
- Sprinkle the flour over the leek mixture, then gradually stir in the stock and wine.
- Halve any large potatoes and add with the mushrooms and chestnuts, if using.
- Bring to the boil.
- Reduce the heat, cover and simmer for 15–20 minutes, stirring occasionally.
- Meanwhile, make the chicken liver croutes.
- Using 1 tablespoon of the oil, brush the slices of baguette lightly on both sides.
- Heat a non–stick frying pan and brown the bread lightly on both sides. You may have to do this in batches.
- Transfer the slices to a baking tray or flameproof dish.
- Preheat the grill on a low setting.
- Heat the remaining oil in the pan.
- Add the shallot and garlic and cook for 2–3 minutes or until softened.
- Add the bacon and chicken livers and cook for 5 minutes, stirring frequently.
- Stir in the tarragon, parsley, lemon zest, tomato paste and diced tomatoes.
- Spoon the mixture and any cooking juices onto the bread, pressing it down gently.
- Turn the grill off and place the croutes in the grill compartment to keep hot.
- In a small bowl, beat the egg yolk with the cream until thoroughly combined.
- Stir in 2–3 spoonfuls of the hot cooking liquid from the blanquette, then add the mixture to the pan.
- Heat gently, stirring, for 30 seconds.
- Do not allow the sauce to boil or it will curdle.
- Add the nutmeg and remove from the heat.
- Discard the bay leaves.
- Ladle the blanquette onto plates or into shallow bowls, garnish with tarragon and serve hot, with the croutes.
Serves 4
Preparation: 20 minutes
Cooking: about 30 minutes