Bracket hat

Ingredients

For 4 servings

• •1 1 Hat cut into pieces
• •500 g 500 g Carrots
• •300 g 300 g Celeri-rave
• •3 3 Navets
• •6 6 Small white leeks
• •24 24 Crosnes
• •2 2 shallots
• •3 3 Broken parsley
• •3 3 Deerberry Brants
• •60 g 60 g Butter
• •50 cl 50 cl Coteaux champenois white
• •1 l 1 l Poultry stock
• •50 cl 50 cl Liquid cream
• •1 1 spoon. Soup mustard of Meaux
• •1 1 spoon. Soup sugar powder
• •Nutmeg
• •Salt
• •Pepper

Method

1. 1.In a casserole, brown the peeled and chopped shallots in 30 g of melted butter for 10 min without colouring. Add the salted and peppery pieces of capon. Lower the fire and turn it over several times, until the flesh is opaque, but without letting it color. Add the white wine. Cook uncovered 10 min, then wet from the bottom of poultry and continue cooking, covered, 20 min, turning once or twice the pieces of poultry.
2. 2.Peel and wash the carrots, celery and turnips. Flow them in large 4 cm long sticks. Clean the leek whites. Lock the crosnes with a large handful of big salt in a rough towel. Rub them vigorously to remove the skin and rinse them. Cook the vegetables separately, in salt water, keeping them firm and drain.
3. 3.Remove the chapon pieces from the casserole. Reduce the cooking bottom by half and then filter it and let it rest until the fat overruns. Remove it with a spoon and pass over several sheets of absorbent paper to remove it completely. Add the liquid cream. Halve again to get a creamy sauce.
4. 4.Meanwhile, heat 30 g of butter in a hopper. Add all vegetables, sprinkle them with sugar and 1 pinch of nutmeg. Bring them in, pepper them.
5. 5.Correct the sauce seasoning. Put the pieces of chapon to warm, without boiling then put them on a hot dish. Stir the mustard in the sauce, coat the pieces of poultry, surround them with vegetables, and decorate with chervil and parsley plums. Serve without delay.