*  Exported from  MasterCook  *
 
                    CHICKEN FRICASSEE (HUHNERFRIKASSEE)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Stewing chicken
                         Cold water
                         Salt
    1                    Leek
    1                    Celery stalk
    1                    Carrot
    1                    Whole clove
    1                    Bay leaf
    1       sm           Onion, cut in half
    1       sm           Can button mushrooms,drained
      1/3   c            Butter
      1/4   c            All purpose flour
            pn           Ground nutmeg
    1       t            Worcestershire sauce
                         Dry white wine, German
    1       t            Lemon juice
    1       sm           Can of peas, drained
    1                    Egg yolk
    6       tb           Whipping cream
 
   Cut chicken into pieces. Place chicken in a deep
   saucepan; cover with cold water. Add salt, leek,
   celery, carrot, whole clove, bay leaf and onion. Bring
   to boil; reduce heat. Simmer 1 to 2 hours, depending
   on size and tenderness of chicken. When joints linking
   thigh portions to main body move easily and seem
   flexable, chicken will be done. Remove chicken from
   cooking liquid; cool slightly. Remove skin and fat;
   cut flesh from bones in large pieces. Strain liquid.
   Cut mushrooms into thin slices. Sautee in a small
   amount of butter in a medium skillet. Melt butter in a
   large skillet. Stir in flour. Cook, stirring
   constantly, until light golden brown, about 3 minutes.
   Add a small amount of hot cooking liquid and season
   with salt, nutmeg, Worcestershire sauce, wine and
   lemon juice. Place chicken pieces, sauteed mushrooms
   and peas in sauce; warm gently over low heat. When all
   ingredients are hot, turn off heat. Let stand 3 to 4
   minutes. Before serving, blend egg yolk and whipping
   cream in a small bowl. Stir egg yolk mixture into
   sauce to make it smooth and rich. Serve hot with rice.
  
 
 
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