Poached Hen With Herb Butter

Ingredients

1 stewing hen, about 1 1/2 kg (3 pounds)
7 1/2 dl chicken stock
2 egg yolks
salt
100 g (3 1/2 oz, scant 1/2 cup) clarified butter
breadcrumbs
butter
Herb butter:
125 g (4 oz., 1/2 cup) butter
2 egg yolks
3 Tbs. chopped fresh herbs (chives, parsley, basil)
1 tsp. mustard
salt
pepper

Instructions

1) Clean the hen and poach until tender in the stock, about 90 minutes. Cool.

2) Remove skin and quarter the chicken.

3) Beat the eggs with a few grains salt until creamy. Beat in the clarified butter.

4) Dip the chicken pieces in the egg yolk mixture, then coat with crumbs. Fry until golden in butter.

5) For the herb butter, beat the butter until fluffy. Beat in the egg yolks and herbs. Season with mustard, salt and pepper.

6) Serve with deep-fried parsley and herb butter.