Saturday, November 5, 2011
Escoffier, Chicken , and a Crockpot Part 2
The Chicken drumsticks cooked in a sauce of walnuts and horseradish was delectable. I cooked mashed potatoes to go with it, and dressed them with the sauce. An excellent meal, though not an every day meal. What a fine dish to serve to friends on a Saturday night. And one lets the slow cooker do the work.
Yes, it does have cream and butter, but moderation is the key, as in all things. It would not be an ideal summer dish because if its richness, but cold weather suits it. The drumsticks make it economical as well. I cooked three drumsticks, but one could easily double the recipe.
This was not Elizabeth David's recipe, nor Auguste Escoffier's. It is a recipe using their idea of combining walnuts and horseradish.( The original recipe was meant to go with fish)