750 g chicken breast
5 cloves of garlic
2 was dafin
3 small carrots
1 red bell pepper
1 slice of celery
1 glass of greasy cream
2 egg yolks
2 tablespoons vinegar
1 teaspoon peppercorns
Method of preparation:
The vegetables are cleaned, washed and boiled whole in cold water with salt and bay leaves.
Add the sliced chicken breast to the boil.
When the vegetables are penetrated, remove them from the juice with a spatula with holes.
Remove the bay leaves.
If you want you can strain the juice.
Well-known recipes recommend adding only finely chopped carrots. I cut small cubes, carrots and celery and pepper for consistency and put them back in the pot.
Grind the garlic and put it in the juice.
Mix the cream well with the 2 egg yolks.
A pinch of juice is added to the cream mixture. Add 10 tablespoons of juice, stirring constantly, then pour the mixture over the juice in the pot (at this point reduce the heat to a minimum) and mix. It is soured with vinegar to taste.
Salt if necessary.
When serving, add chopped green parsley.