Fricassée/Blanquette Of Veal Or Chicken (Maria Teresa Faria de Freitas)

Fricassée/Blanquette Of Veal Or Chicken (Maria Teresa Faria de Freitas) - Family de Freitas

Recipes

Fricassée/Blanquette Of Veal Or Chicken (Maria Teresa Faria de Freitas)
*FRICASSÉE/BLANQUETTE* 1 lb fillet of veal or 1 small chicken 1 onion 4 mushrooms Bouquet Garni 6 peppercorns	*SAUCE* 1 ½ oz butter 1 ½ oz flour 1 gill of stock 1 ½ gills milk ½ tsp lemon juice Salt
FRICASSÉE Cut the meat into moderately sized pieces and place in a saucepan. Cover with ¾ pint warm water. Bring up to boiling point and skim well. Add herbs, onion, peppercorns, mushrooms and salt. Simmer for 1 ½ hours till tender, and then strain off the stock. Combine butter, flour, stock, milk and lemon juice to create a sauce. Reheat the meat in the sauce and dish neatly. Garnish with rolls of bacon, lemon, parsley and fried bread. BLANQUETTE Prepared in the same way but raw yolk of egg is added to the sauce just before serving it.