LCB Notes

Stuffed Chicken Breast & Mushroom Sauce

Not capturing the sequence well.

Do not wash mushrooms you're going to turn (too slipery); use lemon juice to avoid discoloring

Special order poulet supremes from 'butcher'.

• skin 'em, debreast - keeping wing bit on; remove end of joint & push back meat (mini drumstick style)
• remove filet mignon & tendon in it - flatten to use a cover for stuffing pocket
• 2 ways to open
  

1. start at thinner side & make horizontal pocket
2. slice down center of fillet & horizontally each way from center (with flattened filet mignon on top) <== preferred - gives bigger pocket
   

• degorge carcass to make stock (using prior stock as a cooking liquid)

• cut other 'shrooms in 6 vertically thru stem (clean up the stem 1st)
  

• grind or chop meat prior to couping
  
• robocoup minimally to avoid heating (especially the cream could separate)
• pipe farce - don't overstuff
• shalots in pan
• sweat, thyme bayleaf
• chick on shallots; warm up
• into oven 5 mn, turn 2-3 mn; out - on top
  
• wh wine in pan, boil away
• strain stock in
• cook chick to correct temp (will be quick)
• set aside - cover w/ foil
• add chamignon juice!
  
• add heated/warmed cream - reduce - (opt. blend &/or color with ciboette)