Fricassee - it's gentle, tasty, unusual

Already from the very name it is clear that fricassee is a dish of French cuisine. The main ingredient is meat, cut into pieces, which should be fried in a frying pan. The original delicate taste of this dish is given by a creamy sauce. Meat component can be from chicken, rabbit, lamb. The most exotic is pigeons. If you have never cooked this dish, be sure to try and feed your pets. Fricassee is a very delicate, tasty creamy dish. Everyone who has tried it once will not refuse to do it again.

The first recipe for a fricassee

This recipe usually uses turkey meat (seven hundred to eight hundred grams fillets). I cut it in small identical pieces, which I carefully brown in a frying pan with high edges on a hot mixture of oils (cream and olive). After roasting, I shift the turkey into a plate. The remaining oil is used for roasting a finely chopped large onion. As soon as the onion gets golden color, I connect it in the same frying pan with meat. I fill in a hundred and fifty grams of white dry wine, cover it with a lid and simmer for thirty minutes.

While the meat is pining, I prepare the mushrooms (half a kilo of fresh mushrooms or white mushrooms). I clean them, mine and cut them (not finely). I put to the meat half an hour after the start of its suppression. In turn, parsley, a clove of garlic, half a cup of broth. All this I add to the meat, salt, pepper and thaw a half hour. During this time I prepare the sauce. To do this, I beat two egg yolks and a half cup of water and juice of half a lemon. The prototyped meat is removed from the fire. Intensively I stir it and pour in egg sauce. I serve immediately upon readiness.

Rabbit stew

In this recipe I always add a twig of thyme. I believe that the fricassee is a French dish, and that must necessarily be distinguished by the delicate aromas of spices.

First of all, I cut the rabbit with a kitchen hatchet. One onion and one clove of garlic is crushed and fried in cast-iron dishes with high edges (a bowler, a pig-iron, a mattress). Carrots rub on the middle grater and add to the onion. All passeruyu a few minutes. A couple of large spoons of flour mixed with a tablespoon of salt. For a rabbit it will be Breading mixture. In it, I crumble the meat and fry it in boiling olive oil, which in some cases can be replaced with corn. Then I put in kozanok to rescued vegetables. I pour half a glass of white wine and carcass over low heat for half an hour.

As a seasoning for ten minutes before the end of cooking, I add to the dish two tablespoons Dijon mustard, a couple of leaves of bay leaf, a few twigs of thyme, ground black pepper. If the liquid is not sufficient for half-hour quenching, then it is not necessary to add wine - ordinary water will be fine. For a couple of minutes before the end of quenching, you need to remove thyme and bay leaves from the dishes.

By and large, fricasse is an independent dish. But it often prepares interesting side dishes, various sauces. And even there are salads a la fricassee.