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Asparagus recipe: Hühnerfrikassee with mushrooms and Asparagus
Ingredients for 4 servings:
1 Suppenhuhn
soup 1 bunch green
2 carrots 2 small carrots
. Cans mushrooms 1 small
. Dose
asparagus 100 g capers
100 ml of lemon juice, more or less, to taste Flour
margarine salt
Preparation: fricassee: (French) cooked meat pieces, mostly from calf
or chicken, in a bright, acidic sauce
First the Suppenhuhn possible in a large pot, along with the
soup green and the carrots soft. Now the chicken from the pot
removed and small pieces of meat or zerpflückt
cut. The two are also carrots into small pieces
cut. The green soup is removed from the pot.
The margarine and the flour is Mehlschwitze
and applied it to chicken broth is added, so that it is thick.
The mushrooms are from the Dose in a sieve to
abzutropfen.
the pieces are too big, they must be crushed. The asparagus
is about 1.5 cm long pieces are chopped. The meat, which
carrots, the mushrooms, and asparagus are now in the
chicken broth and stirred. The whole thing is now with the capers and the lemon juice
seasoned.
As a supplement to us rice is eaten.
Now another tip in relation to the big pot. The resulting
fricassee should actually for a 3-4 person family
be too much.
That is quite intentional. Are you
fricassee into a glass bowl, puts a slice Scheiblikäse it and überbäckt
the whole, then you stew fin. This one tastes after
About cheeks again with lemon juice and Worcestersauce from.
Rubrik: Meat
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