move and keep warm. Pour the cream into the

move and keep warm. Pour the cream into the pan juices and beat over a brisk heat for 2 minutes with a wire whisk. The sauce must be slightly golden in colour. Pour this sauce over the chicken and sprinkle with the rest of the tarragon. Serve very hot. Boeuf bourguignon 11 12 servings 5 pounds chuck beef, cut into large cubes Flour 9 tablespoons butter 6 tablespoons olive oil Salt and pepper 1/4 cup cognac, warmed 1/2 pound bacon, diced 3 cloves garlic, coarsely chopped 2 carrots, coarsely chopped 2 leeks, coarsely chopped 3 cups coarsely chopped onions Chopped parsley 1 bay leaf 1 teaspoon thyme 1 bottle Burgundy wine Water 36 whole small onions Sugar 36 mushroom caps Juice of half a lemon 1. Roll the beef cubes in flour and brown them on all sides in a skillet over high heat, in four tablespoons each of the butter and olive oil. Tip: Do not overcrowd the pan or the cubes will not brown properly. If the excess flour begins to stick and burn, clean the pan and reheat with fresh oil. 2. Sprinkle the meat with salt and pepper, pour the cognac over it and ignite. When the flame dies, transfer meat to a three-quart casserole.

3. Preheat over to moderate (350 degrees F.). 4. To the skillet add the bacon, garlic, carrots, leeks, chopped onions and two tablespoons chopped parsley. Cook, stirring, until the bacon is crisp and the vegetables are lightly browned. Transfer to the casserole with the meat and add the bay leaf, thyme, Burgundy, and enough water to barely cover the meat. Cover and bake one and one-half hours. 5. Prepare a beurre manie by blending one tablespoon each butter and flour and stir into the casserole bit by bit. Return the casserole to the oven and continue cooking two to three hours longer. 6. Brown the small onions in two tablespoons butter with a dash of sugar. Add a little water, cover and cook until the onions are almost tender.

7. Saute the mushrooms in two