Step #1 Chop all the vegetables (except the potatoes) finely (brunoise) & cook for 5 mins in the vegetable stock.
Step #2 Drain, but keep the stock.
Step #3 Poach the chicken filets in the same vegetable stock for about 20 mins.
Step #4 Cook the potatoes.
Step #5 Keep vegetables & chicken warm, while making the sauce.
Step #6 Strain the vegetable stock.
Step #7 Make a roux (or beurre manié) from 100 gr butter & 100 gr of flour = Melt the butter & add the flour, add 1 l of the vegetable stock, let cook this until slightly thickened.
Step #8 Finish off by adding the cream & the beaten egg yolks & add salt & pepper to taste.
Step #9 Use soup plates for serving.
Step #10 Starting with the vegetables, put the cut up chicken filet on top, add sauce & garnish with potatoes & parsley.
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Belgium Waterzooi Belgian (gentse W
