Butter Chicken Fricassee
|Chicken stock/White wine and stock mixed||500 Milliliter|
|White pepper||To Taste|
|Grated nutmeg||1⁄2 Teaspoon|
|Small mushrooms||2 Pound (225 Gram)|
|Lemon juice||1 Teaspoon|
|Chicken||4 Pound, poached, skinned, jointed and kept hot|
|Fried croutons||1 Cup (16 tbs)|
|Chopped fresh parsley||1 Tablespoon|
Melt the butter in a saucepan.
Stir in the flour to form a roux.
Cook the roux, stirring constantly, over very low heat for 5 to 7 minutes or until it is straw-colored.
Add the stock gradually, stirring constantly.
Season with salt, pepper and a pinch of nutmeg.
Add the onions and simmer for 10 minutes, then add the mushrooms and simmer for 10 minutes more.
Combine the egg yolks, cream and lemon juice in a small bowl.
Stir in a little of the hot sauce, then pour the mixture into the saucepan, stirring constantly.
Cook over very low heat, stirring, without letting the sauce boil.
Check the seasoning.
Arrange the chicken pieces on a heated platter.
Pour over the sauce, garnish with croutons and chopped parsley and serve.