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Sport 9: Spring 1992

Chicken fricassee

page 78

Chicken fricassee

whole cooked chicken
Roux sauce
salt and pepper
pinch nutmeg (optional)
2 egg yolks
juice ½ lemon
chopped parsley
grilled bacon for garnish (optional)

Pull chicken to pieces (discard skin) and add to
sauce. Stir in egg yolks and cook for 1–2 minutes.
Add lemon, parsley, and garnish with bacon. Serve
on a bed of rice with creamy mashed potatoes.

Fond of this bland tasting dish, reminiscent of childhood and convalescence. Wouldn't like to have it too often, is Jasper's verdict. When I counter that it makes a chicken go further he brings up my lack of skill with gravy. The thick white sauce is the gravy, I shout.