Fricassee

Fricassee (French fricassée, " smorgasbord ") is a ragout of white meat in white sauce. It is often prepared with veal, chicken or rabbit. Pigeon, lamb or pork may also be used.

For the preparation of a classic fricassees the meat is cut into bite-sized pieces, lightly sweating in butter, dusted with flour and cooked in meat or chicken broth. The resulting fund is alloyed with cream and egg yolks and flavored with white pepper and lemon juice. Other ingredients can be, for example mushrooms, baby peas, asparagus and capers. The sauce can also be mounted with cold butter.

Not original, but spread a different, more economical way of preparation for chicken fricassee on the type of blanks is: After cooking a chicken broth that already gare meat is cut, made ​​from flour, butter and broth made a basic white sauce and the meat and the remaining ingredients in a while heated.

Serve with rice is usually served.