| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | German | Poultry, German | 4 | Servings |
INGREDIENTS
| 1 | Stewing chicken | |
| Cold water | ||
| Salt | ||
| 1 | Leek | |
| 1 | Celery stalk | |
| 1 | Carrot | |
| 1 | Whole clove | |
| 1 | Bay leaf | |
| 1 | sm | Onion, cut in half |
| 1 | sm | Can button mushrooms,drained |
| 1/3 | c | Butter |
| 1/4 | c | All purpose flour |
| pn | Ground nutmeg | |
| 1 | ts | Worcestershire sauce |
| Dry white wine, German | ||
| 1 | ts | Lemon juice |
| 1 | sm | Can of peas, drained |
| 1 | Egg yolk | |
| 6 | tb | Whipping cream |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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