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      RECIPE TITLE "Belgium − Waterzooi A La Gantoise" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by All Rights Reserved. is a Division of VJJE Publishing Co.

    yields serves 4 time---difficultyeasy


    3 lb. stewing chicken, stewing with giblets
    1/2 lb. stew beef, cubed
    2 medium onions, wedged
    1 celery stalk, chopped
    2 leeks (white only), chopped
    1 carrot, quartered lengthwise
    1 teas. salt
    2 egg yolks
    6 tbls. half & half
    1/8 teaspoon white pepper
    juice of 1/2 fresh lemon


    Cut chicken in 4 pieces. Place chicken, giblets, and stew beef in a large pot, cover with water − bring to a boil. Skim foam
    from surface until surface is clear.
    Add onions, celery, leeks, carrot and salt. Cover, simmer about 2 hours. Remove beef from cooking liquid, reserve for another purpose. Remove and discard skin and bones from chicken. Cut meat into small pieces.
    Strain cooking liquid, squeezing liquid from vegetables − discard vegetables. Boil cooking liquid until reduced to about 1 quart.
    Beat egg yolks with half & half and white pepper in small bowl.
    Stir in about 1/3 cup cooking liquid; stir egg−yolk mixture into remaining liquid. Simmer over low heat, stirring constantly,
    until thickened. Stir in lemon juice and chicken pieces − heat through. Pour into tureen or serve in individual bowls.
    Serve immediately.


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