friar’s chicken



  • soup made by cooking a small chicken cut in four pieces in veal stock until tender. The seasoned cooking liquor is thickened with egg yolks, finished with chopped parsley and served with the chicken meat.
  • chicken stock thickened with a liaison of eggs and cream to which is added finely chopped chicken meat at the rate of 150 g per litre. This is warmed to not more than 85°C to avoid curdling, garnished with parsley and served immediately.