|
|
Cornflour And Milk Smoothly: Wash the watercress thoroughly, reserve few sprigs for garnish, and remove leaves from stalks of remainder. Saut6 gently for 2-3 minutes in heated oil. Add yeast extract and the water. Bring to the boil, stirring, then simmer for about 5 minutes. Sieve if required. Mix cornflour and milk smoothly, add to the puree and cook for 3 minutes, stirring all the time. Garnish with sprigs of watercress.
Open the can of asparagus and drain the liquid into
a jug with the milk. Chop the asparagus into tiny
pieces. Heat the butter or margarine, stir in the
cornflour or flour. Add the milk and asparagus
stock. Bring to the boil, taste and season. Put in
the pieces of asparagus. Heat for a few minutes and
serve.
Simmer the carcase in the stock for an hour, then
strain. Add the cooked chicken meat and milk,
cook for a further 15 minutes. Rub through a sieve
and blend with cornflour. Add butter and seasoning
and cook for 10 minutes. |
|
|
|
|
