Poulet au fromage from Mourjou: The Life and Food of an Auvergne Village by Peter Graham
This straightforward dish is also known as poulet bourbonnais. It is a speciality of the Bourbonnais region, the northernmost part of the Auvergne, which includ
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Ingredients
- 1 small chicken of about 1.2 kg (2 lb 10 oz)
- 1 small onion, sliced
- 90 g (3 oz) unsalted butter
- pinch freshly ground white pepper
- 125 g (4½ oz) freshly grated Gruyère
- pinch freshly grated nutmeg
- 2 egg yolks
- 20 g (¾ oz) plain flour
- 25 g (1 oz) freshly grated Parmesan
- 100 ml (3½ fl oz) double cream
- freshly ground pepper
- salt
- 300 ml (10½ fl oz) milk
- 120 ml (4 fl oz) dry white wine
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