1 stewing chicken
1 cold water
1 salt
1 leek
1 celery stalk
1 carrot
1 whole clove
1 bay leaf
1 small onion, cut in half
1 small can button mushrooms,drained
1/3 cup butter
1/4 cup all purpose flour
1 pinch ground nutmeg
1 tsp worcestershire sauce
1 dry white wine, german
1 tsp lemon juice
1 small can of peas, drained
1 egg yolk
6 tbsp whipping cream
Directions
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.
Servings: 4 servings
Chicken Fricassee (Huhnerfrikassee) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as an idea can be tracked far back into the distant past, in fact as far as the Egyptians, and potentially, even further back. In practice though, generally, these old records were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to food historians are a few ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the early Romans made use of a wide range of aromatic flavours, including some familiar names like thyme, rue and dill. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, including spices like basil and coriander. These new culinary innovations prompted an eruption in books on cooking, some of which are now in private collections. Over the succeeding few centuries, the families of Europe strove to lay on the best banquets, and as a result the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Chicken Fricassee (Huhnerfrikassee) recipe.
