Lamb Fricassee
Fricassee of chicken is commonly found, both in modern recipes and antique ones, but virtually all kinds of meat, poultry, fish, and even vegetables alone, can be found in fricassee dishes.
Lamb Fricassee
Fricassee of chicken is commonly found, both in modern recipes and antique ones, but virtually all kinds of meat, poultry, fish, and even vegetables alone, can be found in fricassee dishes.
Open in Cookpad AppSteps
- 1
Trim the meat and cut into the pieces.
- 2
Melt butter and saute sliced onion and add Bayleaf.
- 3
Add meat and cook slowly for 10 to 15 min. Then add stock and simmer on a gentle heat, till the meat is tender.
- 4
In other sauce pan melt butter and add flour then whisk.. when it is in white roux foam then pour into meat.
- 5
Boil carrot separately and add into fricassee
- 6
Add salt and pepper and wine. And off to flame.
- 7
Garnish with chopped parsley
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