Remove the skin from the chicken and slice the flesh into longish pieces where possible. Remove all the chicken from the bones and place all the meat in a bowl, seasoning with salt and pepper. In a separate bowl mix the mayonnaise thoroughly with the cream, adding the chopped tarragon and finely chopped spring onions. Now pour the sauce over the chicken, mix it well so that all the chicken pieces get a good coating, then arrange it on a plate of crisp lettuce leaves and garnish with green grapes and a few sprigs of watercress.
2 large egg yolks; 1 clove garlic, crushed; 1 heaped teaspoon mustard powder; 1 level teaspoon salt; freshly milled black pepper; 275ml groundnut oil; ehite wine vinegar; a 1½ pint (850 ml) basin, an electric mixer (or balloon whisk if you need the exercise), plus a damp tea cloth for standing the basin on to keep it steady
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (53%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 65.5mg||20 %|
|Sodium 42.4mg||1 %|
|Potassium 209.3mg||6 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.2g|
|Protein 15.3g||22 %|
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Calories per serving: 178
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