Fricassée


  • 1 kg.( 2,2 lbs ) chicken breast (diced)
  • 40 gr. ( 0,088 lbs ) butter
  • 1 small carrot (peeled and cut into 4)
  • 1 small onion (1 clove dipped in cloves)
  • 2 tablespoons flour (sifted)
  • spice bag: (1 bay leaf wrapped in a clean cheesecloth and tied with a long string, a pinch of thyme, 3-4 sprigs of parsley, a pinch of basil and 1 tablespoon of chopped celery stalk)
  • Salt
  • Black pepper
  • 1 egg yolk
  • juice of 1/2 lemon
  • 2 tablespoons of fresh cream

In a saucepan, melt the butter over medium heat. When the oil is hot, add the meat, carrot and onion and cook for 2-3 minutes, stirring frequently. Sprinkle flour and turn on the fire. Stirring constantly, fry the flour for 2-3 minutes. When the flour is roasted, add 2 glasses of hot water, a bag of spices, salt and pepper, cover the pot and cook on a slow fire.
Remove the meat from the pot with a colander and transfer to a heated serving plate. With the lid of the pot open, cook over high heat for 3-4 minutes until the sauce thickens. Remove and discard the spice bag, onions, and carrots.
In a bowl, whisk together the egg yolk, lemon juice and fresh cream. While continuing to whisk, add a few spoonfuls of the hot sauce into this mixture. Mix this mixture and add it to the hot sauce. After boiling the sauce by whisking rapidly for a few seconds over high heat, pour it over the hot meats on the heated serving plate and serve immediately.


 

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