Ingredients
1 frying chicken,
1 about 3 1/2 lb, quartered
2 cup water
1 stalk celery, chopped
1 carrot, chopped
1 tbsp parsley, chopped
1 oz dried mushrooms, soak 1/2
1 hr in 1 c water - reserve liquid
1 salt, to taste
1 black pepper, freshly ground - to t, aste
2 tbsp butter and flour cooked
1 together (roux)
1/2 cup dry white wine
2 egg yolks
Directions
Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Place the
chicken pieces in a stove-top covered casserole and add the 2 cups of
water. Bring to a boil. Soak the mushrooms and drain them through a
fine strainer, reserving the soaking water. Chop the mushrooms. Add
the celery, carrot, parsley, mushrooms, along with the strained
soaking water. Add a bit of salt and pepper to taste and simmer the
whole, covered, for about 1 hr. Remove the chicken to a heated
platter and thicken the pan liquid with the roux. Add the wine and
bring the sauce to a simmer. Remove the pan from the heat. Place the
egg yolks in a 2-cup glass measuring cup and add about 1/2 cup of the
sauce, stirring all the time. Blend this mixture into the sauce in
the pot, then return the chicken to the pot. Test for salt and
pepper. Heat the dish to serving temperature but not to a simmer or
the eggs will curdle.
Posted by Dan Klepach
From: Gail Shipp Date: 08-25-96 (19:06)
Servings: 4 servings
Potrawka Z Kurczaka Polska Polish Chicken With Mushroom Recipe brought to you by Recipe Ideas
Categories: Chicken; Mushroom; Polish; Poultry; Vegetable
The History of Recipes
Written recipes as an idea can be traced way back into distant history, at least as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that is, generally, these ancient cookbooks were just very basic pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Continuing our culinary historical journey, there were some recipe books published in the fourteenth century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are not about the indian curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich people of that period. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes increased in prestige. However, it was during the nineteenth century that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. The arrival of TV gave us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Potrawka Z Kurczaka Polska Polish Chicken With Mushroom recipe.
