| 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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