Steamed Chicken with Cream


a 3-to-4 pound chicken, whole
4 chicken livers
1/2 lemon
salt and pepper
2 cloves
1 stalk celery, chopped
1/2 cup water
1/2 cup dry white wine
1 cup cream
2-3 egg yolks


Skin the chicken, but cook the skin along with it to flavor the sauce. Rub the chicken with the lemon, salt, pepper and place it in a Dutch oven with the cloves, celery, water, and wine. Cook until done, adding more water if needed. This should take about an hour in a 350 degrees F oven or over a moderate heat on top of the stove. There should be at least a half cup of broth (stock) left after cooking. Remove the chicken to a hot platter and strain the broth. Add to it the cream. Heat them together, then take from the heat and stir in the egg yolks. Stir until thick, adding some capers. Pour the sauce over the bird and garnish the platter with triangles of toast fried in butter. Place a sauteed chicken liver on each triangle. Garnish the dish with watercress.


Serves 4


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