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POULTRY GRATIN

This delicious gratin is usually prepared with leftover poultry. You can also buy cuts of chicken: a wing and a leg are sufficient. Cook the chicken in a court-bouillon, using plenty of vegetables, to save the stock for a soup.  Cut the meat into small strips. Chop the onions and the mushrooms together. Sweat in 1 tablespoon of butter, adding a few drops of lemon juice. When all the water has evaporated, add the cream, season with salt and pepper and a little nutmeg , boil for 3 to 4 minutes. Add the poultry and the cooked noodles, saving one cup of noodles aside. Pour into a gratin dish, cover with the remaining noodles, sprinkle with grated cheese and dot with butter. Bake in a hot oven (410 F) for just about 20 minutes, time enough to reach simmering point and to start coloring.
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1/2 poultry (cooked)
1/2 lb button mushrooms
2 baby onions
1 lemon
4 tbsp butter
2/3 cup cream
salt, pepper, nutmeg
12 oz noodles
1 3/4 oz grated Swiss cheese
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40
mn
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30
mn
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Ile-de-France
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Poultry, Game
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Gaillac
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