From The Art Of Cooking With Steam Jacques Maniere, Translated by Stephanie Lyness

    "Maniere culled Poulet "au Blanc" from   - a dish of braised chicken bathed in a rich white sauce made with the strained braising liquid, thickened with cream and egg and garnished with mushrooms - from the repertoire of classic French Cuisine. But Maniere's steamed chicken has more flavor than the usual braised chicken; the juices drip into and enrich the stock below....

    "Maniere's version of this dish betters the classic in another way: The traditional recipe uses vegetables solely to give flavor to the braising liquid; the vegetables are strained out of the stock when they have done their work. Maniere steamed additional vegetables with the chicken and served them alongside."

    There are several variations on this dish in the book, but this is the basic. 

1. 3 quarts of water
2. 1 chicken 3 -4 pounds
3. Salt and freshly ground pepper
4. 2 medium leeks
5. 1 medium onion
6. 2 whole cloves
7. 3 medium carrots, peeled and halved lengthwise
8. 1 veal knuckle bone, sawn into 4 pieces [I didn't have this]
9. 2 medium turnips peeled and cut into 4 to 6 wedges [I didn't have this either]
10. 7 ounces mushrooms, trimmed and sliced - [I didn't trim or slice them, but used small whole cremini, cleaned under cold water]
11. "AU BLANC SAUCE"
12. 4 Tbsp butter [I used maybe 2]
13. 1,1/2 Tbsp minced shallots
14. 1/2 Cup Dry Vermouth - or white wine
15. 2 cups chicken stock [from under the chicken after it has cooked]
16. 3 large egg yolds [I used 2 medium]
17. 1/2 cup creme fraice or heavy cream
18. 1 tspn potato starch or arrowroot
19. 1 - 2 Tbspns fresh lemon juice
20. 1 tspn salt
21. 1/4 tspn ground pepper, preferably white

1. Put 3 quarts water into a steamer pot and bring to a boil.
2. Meanwhile remove the giblets and neck from the chicken, cut out the wishbone [I didn't] and cut off the wing tips. Sprinkle the cavity with salt and pepper and truss the bird with cotton twine. [this isn't necessary but makes a prettier bird and one easier to get out of the pot later after steaming.]
3. Prepare the leeks by cutting off the green tops and rinsing well. Stick the onion with the cloves and put into boiling pot. Add 2 carrot and the leek tops and the veal bones if you have them [I didn't]
4. Bring to a boil and skim any scum you might get. There won't be much.
5. Put the steamer holding the chicken on top of the boiling water. It's steaming, not boiling. There shouldn't be any contact between the water and the bird.
6. Steam for 25 minutes.
7. In another steamer basket - if you have it - or in the same one with the chicken add the rest of the vegetables and let steam for another 30 minutes.
8. Check chicken for doneness and when ready turn off heat and move steamers to a plate with cover still on, but ajar, to retain heat.
9. Melt the butter in a wide sauce pan over medium low heat and add the shaloots and cook till translucent. Add the vermouth or white wine and raise heat to high Boil 'till recduced by about one half.
10. Ladle 2 cups of steaming liquid into sauce pan and let simmer while you get the next step ready
11. Beat together egg yolks, cream, thickener [arrowroot or potato starch] and 1 Tbspn lemon juice in small bowl
12. Add slowly some hot vermouth/stock mixture to egg/cream mixture and then gradually stir into the saucepan whisking constantly until it begins to thicken or boil. REMOVE FROM HEAT AND DO NOT REHEAT.
13. Recipe says you should strain the sauce. I don't.
14. Cut chicken into serving pieces [remove skin if you like. I don't]
15. Place pieces on heated platter and surround with steamed vegetables and cover with sauce.
16. Serve it. ohboy.