Belgium − Waterzooi A La Gantoise

Ingredients:

• 3 lb. stewing chicken, stewing with giblets
  

  Belgium – Waterzooi A La Gantoise

• 1/2 lb. stew beef, cubed     Water
• 2 medium onions, wedged
• 1 celery stalk, chopped
• 2 leeks (white only), chopped
• 1 carrot, quartered lengthwise
• 1 teas. salt
• 2 egg yolks
• 6 tbls. half & half
• 1/8 teaspoon white pepper
• juice of 1/2 fresh lemon

Procedure:

1. Cut chicken in 4 pieces.
2. Place chicken, giblets, and stew beef in a large pot, cover with water − bring to a boil. 3.
3. Skim foam from surface until surface is clear.   Add onions, celery, leeks, carrot and salt. Cover, simmer about  2 hours.
4. Remove beef from cooking liquid, reserve for another
5. Remove and discard skin and bones from chicken.
6. Cut meat into small pieces.   Strain cooking liquid, squeezing liquid from vegetables − discard
7. Boil cooking liquid until reduced to about 1 quart.
8. Beat egg yolks with half & half and white pepper in small bowl.
9. Stir in about 1/3 cup cooking liquid; stir egg−yolk mixture into remaining liquid.
10. Simmer over low heat, stirring constantly, until thickened.
11. Stir in lemon juice and chicken pieces − heat
12. Pour into tureen or serve in individual bowls. Serve immediately