1/2 lb. whole trimmed radishes, washed

2 stalks celery

8-10 lg. scallions (green onions) , washed

herb bouquet (1 bay leaf, 1/2 tsp thyme, 1/2 tsp. tarragon, 4 sprigs parsley)

2 carrots

1 green garlic

1/2 c. heavy cream

4 c. chicken or veggie broth

1/2 lb. plus 1 T. butter

2-1/2-3 lb. frying chicken juice of one lemon

1 c. dry white wine or vermouth

freshly ground pepper and salt

Chop carrots, green garlic, and celery. Combine broth, 2 c. water, and chopped veggies. Simmer 15-20 min. Strain broth, setting aside 2 c. Wash and cut chicken into serving pieces and arrange in lg. saucepan. Pour in wine and remaining broth to cover (add more as needed). Lightly salt, add herb bouquet, bring to a boil, reduce heat, cover and slowly simmer. After 15-20 min., remove light meat; keep warm while dark meat finishes (5-10 more min.). Boil down 2 c. reserved broth to 1/2 c. Heat cream. Add 1 T. to broth; boil again until slightly thickened. Over low heat, add chunks of cold butter to broth reduction, whisking constantly (will thicken to mayo consistency) and squeezing in lemon juice.  After butter is incorporated, beat in remaining warm cream. Season, hold over warm water.  Ten min. before chicken is done, steam-boil radishes with 1 T butter and 1/3-in. water until tender.  Blanch scallions in boiling salted water, 2-3 min.  Drain. Serve sauce over chicken, scallions, and radishes.  from The Victory Garden Cookbook