Danish Chicken Fricassee
|Ground clove||1⁄4 Teaspoon|
|Cooked rice||4 Cup (64 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
Fry bacon in a large sauce pan or Dutch oven until nearly crisp.
Remove and reserve bits.
Brown chicken in bacon fat.
Add onion during last 5 minutes of browning.
Sprinkle with seasonings, bacon bits and 1/2 cup water.
Cover and steam over low heat for 2 hours.
Transfer chicken to a warm platter.
Sur- round with fluffy hot rice.
Beat cream, cornstarch, egg yolks and lemon juice over low heat until very smooth.
Pour over chicken.