fricassee of chicken

40 minutes


  • Chicken Stock
  • Cream, 4 table spoons
  • 2 Egg yolks
  • Flour, 35 grams
  • Butter, 50 grams
  • Parsley, 1 bunch
  • Chicken, 1 kilogram



Cut the chicken as for saute and season with salt and pepper.

Place the butter in a saute pan.

Heat gently and then add pieces of the chicken.

Cover with a lid and cook gently on both sides without coloring.

Mix in the flour.

Cook out carefully without coloring.

Gradually mix in the stock.

Bring to the boil and skim.

Allow to simmer gently till cooked.

Mix yolks and cream in a basin.

Pick out the chicken into a clean pan.

Pour a little of the boiling sauce on to the yolks and cream and mix well.

Pour all back into the sauce, combine thoroughly but do not re boil.

Correct the seasoning.

Pour over the chicken reheat without boiling.

Dress in an entree dish.

Sprinkle with chopped parsley.

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