Steamed Poulard

Technical stages for Steamed Poulard :

• Peel and wash all vegetables. Cut the carrots in 4. Cut the celeriac and turnips in 4 pieces each.
• Cut the leeks in two, keeping a bit of the green part, and tie them into a bunch. Leave the mushrooms with half of their stems and cut them in thick slices.
• Stick 2 cloves into one of the onions. Fill up a couscous pan to the half with cold water. Add the bay leaf, thyme sprig, salt and a few peppercorns.
• In the couscoussier's basket, put the poulard with the carotts. Add small heaps of turnip, celeriac, mushroom on top of it, then the bunch of leeks and the onions.
• Cover and seal, bring to a boiling point and cook for 1 hour, regularly checking the level of water at the bottom of the couscoussier.
• When serving, arrange the poulard on a warm dish, surrounded by the vegetables, and keep warm.
• Quickly prepare the sauce by cooking the butter and flour into a white roux, moistened with 2 glasses of filtered broth. Cook for 7 to 8 minutes, stirring. In a large saucepan, whisk the 2 egg yolks with the lemon juice, cream and 2 pinches of saffron. Pour quickly the sauce and whisk a little to bind. Season to taste and serve with the poulard.