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Recipe for "chick-milan"

NAME

     CHICK-MILAN - Chicken with white sauce
     This is what my mother serves as Chicken Milanaise.  I  once
     ordered  Chicken  Milanaise at a restaurant, and they served
     me an entirely different dish, so I'm not sure as to whether
     I'm using the name properly. In any case, this recipe is one
     of my favourites!

INGREDIENTS (serves 4-6)

     1         chicken
     15 ml     salt
     50 ml     unsalted butter
     50 ml     flour
     2         egg yolks
     15 ml     lemon juice
     500 g     white rice (to serve on the side)
               salt and pepper (for the sauce)

PROCEDURE

          (1)  Place the chicken in a pot. Cover it  with  water,
               add  the salt and bring it to a boil, skimming any
               scum that may form on the surface. Turn  down  the
               heat,  cover  the  pot,  and  cook the chicken for
               about 1 hour or until it is done.
          (2)  Remove the chicken from the pot. Skim and  discard
               the chicken fat from the surface of the broth.
          (3)  Reserve 500 ml of broth for the sauce and use  the
               remaining  broth  to  cook  the  rice according to
               standard procedures for cooking rice.
          (4)  While the rice is cooking, make  the  sauce:  melt
               the butter under low heat in a saucepan and add in
               the flour, salt and pepper. Stir until you  get  a
               uniform  mixture  and  then add the reserved broth
               gradually, stirring constantly. When  the  mixture
               thickens, remove from the heat.
          (5)  Beat the egg yolks with the lemon  juice  and  add
               them  into the sauce. Stir the sauce until the egg
               yolks are completely blended. The sauce is ready.
          (6)  Cut the chicken and serve with sauce on  both  the
               chicken and the rice.

NOTES

     You are supposed to use white pepper in the sauce but, since
     I don't mind seeing a few black specs in the sauce, I always
     use black pepper.
     If you are going to reheat the  sauce,  make  sure  that  it
     doesn't come to a boil, otherwise the egg will separate.

RATING

     Difficulty: Easy.  Time: About 11/2 hours.  Precision: Meas-
     ure the sauce ingredients.

CONTRIBUTOR

     Kriton Kyrimis
     Princeton University, Computer Science Dept., Princeton, New Jersey, USA
     kyrimis@princeton.edu         princeton!kyrimis