lesson 5 poulet fermier a la facon de gaston gerard, la crapiaux comme en morvan

pate a la russe
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put potato in a oven for an hour
mix flour with salt, egg yolk and oil
mix yeast with warm milk
add the milk to the dough and mix it with a whisk
add the milted butter and mix then leave it covered for 45 mints in a warm place
strain the potato in moulan and add it to the dough
put egg whit in the mixer till it comes white and hard
add the white egg little by little to the dough and mix it with marines (not a whisk)
cut chives and chervil and add it to the dough

bring small pan and put some clarified butter and start to fry the dough
one by one

chicken
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cut the xhicken into 8 after flambee and clean it form inside and remove the wishbone
put oil ina sautee pan and heat it
season the chicken pieces then fry it to take a color
remove the chicken pieces and add the chicken bones and the wings
add the chicken pieces on top of the bones and put it in a oven 180~
after 20 mints remove the suprime and return the rest to the oven for another 10mints
remove the rest of the chicken piece and the bones a side and strain the juice
put the pan on a stove and add the chalot then return the bones and stir it
add the whit wine
in 2 mints add the water and when it reduce to the half add the cream and reduce for a while
strain and add the mustard away from the heat and a point of knife Paprika and season it it it needs

remove the chicken bones and add some comte cheese and breadcrumbs mix on top of the chicken pieces and put it in a oven grill 5 mints
serve it with the crepe and the sauce