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ZL1ABS > RECIPE 05.04.10 00:15l 52 Lines 1362 Bytes #999 (0) @ WW
BID : E03550ZL1ABS
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Subj: Rabbit or Chicken Fricassee
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Sent: 100404/2301Z @:ZL1AB.#06.NZL.OC #:42859 [AUCKLAND] FBB7.00i $:E03550ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
Rabbit or Chicken Fricassee
From a 40 year old newspaper clipping [AK STAR]
In my mother's cook book (Beverly Sheffield)
1 Rabbit or Chicken
1 Onion
6 Peppercorns
1 Teaspoon salt
1 Bouquet Garni (bundle of rosemary, thyme etc cooking herbs)
4 Tablespoons butter
100 grams button mushrooms
4 tablespoons flour (white plain)
½ cup milk
Salt Freshly ground pepper
Freshly ground nutmeg
1 tablespoon lemon juice
1 tablespoon chopped parsley
Fried Bread triangles
Instructions
Cut the rabbit or chicken into five joints
Place in a saucepan and barely cover with water.
Add the onion, cut in half, peppercorns, salt and bouquet garni.
Bring to the boil, simmer gently with the lid on for about 1 hour or until
meat is tender.
Strain the liquid from the rabbit or chicken and reserve. Keep the meat
warm.
Melt the butter in a saucepan.
Add the halved mushrooms and cook for 2 minutes.
Stir in the flour and cook until frothy. Add 1 cup of reserved stock and
the milk.
Cook, stirring until the sauce thickens. Season with salt, pepper and
nutmeg, lemon juice and parsley.
Place the rabbit or chicken on a serving dish.
Spoon the sauce over.
Garnish with bread triangles.
Servers 4 to 5.
Note:- Remaining cooking stock can be used in other dishes.
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 06:42 on 2010-Apr-05
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