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Cold chicken with walnut sauce (poulet a la circassienne)
1 serving
Fry the onions in butter until soft and golden. Pass through a meat grinder. Then pass the soaked bread through the meat grinder and, stirring, add the ground walnut, salt, red pepper and onions passed through the meat grinder to it. The sauce should have about the same consistency as mayonnaise. If the sauce is too thick, add some chicken stock to it. Peel the boiled and cooled chicken meat from the bones and slice thinly. Lay on a dish and pour over the sauce. Serve cold.
Fry the onions in butter until soft and golden. Pass through a meat grinder. Then pass the soaked bread through the meat grinder and, stirring, add the ground walnut, salt, red pepper and onions passed through the meat grinder to it. The sauce should have about the same consistency as mayonnaise. If the sauce is too thick, add some chicken stock to it. Peel the boiled and cooled chicken meat from the bones and slice thinly. Lay on a dish and pour over the sauce. Serve cold.
butter - 2 tbsp. spoons, green onion - 0.5 cups, red pepper - 0.12 tsp, salt - 1 tsp, chicken - 2 kg, white bread - 4 pieces, walnut - 2 tbsp. spoons, chicken broth - 1 cup
