Classic fricase
4 servings
40 min
Translated "Fricase" (French fricassée - "all sorts of stuff, " from the verb fr. fricasser, "fry, stew"). It is usually prepared from white tender meat, but meat on the bone can also be used: veal, pork, lamb, rabbit meat. There are recipes with pigeon meat, other game and even fish.
40 min
Translated "Fricase" (French fricassée - "all sorts of stuff, " from the verb fr. fricasser, "fry, stew"). It is usually prepared from white tender meat, but meat on the bone can also be used: veal, pork, lamb, rabbit meat. There are recipes with pigeon meat, other game and even fish.
Chicken fillet - 600 g, Cream - 200 ml, Water - 1 pack., Butter - 50 g, Wheat flour - 3 tbsp., Egg yolks - 1 pc., Lemon juice - 1 tbsp., Greens - to taste, Pepper - to taste, Salt - to taste
How to make a classic fricase? Prepare the products. Fricase can be made from any fillet, the most delicate is obtained from the breast. The cream for this recipe can be any fat, but remember that the higher the fat percentage of the foods you use, the higher the calorie content of the dish will be. I used 10%.
Important! An improperly selected frying pan can spoil even the nicest recipe. All the details on how to choose the perfect pan for different dishes read here.
Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Chicken can be replaced with turkey or any other type of meat you wish. But keep in mind that in this case, the cooking time and calorie content of the dish will change.