This could be a lot of fun! Hmm, we could always organize the recipes by airport code; this recipe could go under CDG:

Poulet en crème:

50 mL (1/4 cup) butter
1 roasting chicken (about 2 kg/5 lbs) in 8 pieces
1 medium yellow onion, minced
500 mL (2 cups) heavy cream
3 egg yolks
salt and pepper

Melt butter in a pot large enough to hold all the chicken in one layer (I've been using my small stockpot); add chicken and onion. Cook uncovered at medium-low heat for 30-45 minutes, turning chicken occasionally, until chicken is almost done. Pour cream over chicken and cook another 10 minutes. Remove chicken to serving dish. Whisk in egg yolks and cook until thickened. Add salt and pepper to taste and pour sauce over chicken.

If you're *really* nice to me I'll post my char siu recipe

islandcub