March 12, 2010, Newsletter Issue #26: Fricassée: Chicken, Fish, Or Clam
Tip of the Week
Fricassée is French stew of poultry, game, or seafood, which are first fried in butter, then stewed with mushrooms, white wine, egg yolks, heavy cream, and vegetables. For example, a basic Chicken Fricassée recipe calls for:
1 Chicken
1 Onion
Carrots
1 oz butter
2 tb flour
3 cups chicken bouillon or stock
1 cup dry white wine
1 parsley sprigs
1/2 lb mushrooms
2 egg yolks
1/2 cup whipping cream
Lemon juice
Salt, black pepper
Fish Fricassée ingredients:
500g fish fillet
250ml white wine
500ml beef broth
3 leek leaves
100ml oil
Salt, coriander, pepper, Liebstoeckl, Oregano
Fricassée of Clams Instructions:
Clean one pint clams, finely chop hard portions and reserve soft portions. Melt two tablespoons butter, add chopped clams, two tablespoons flour, and pour on gradually one-third cup cream. Strain sauce, add soft part of clams, cook one minute, season with salt and cayenne, and add yolk of one egg slightly beaten.
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