Chicken Fricassee (Huhnerfrikassee)

4 Servings

1 stewing chicken

1 cold water

1 salt

1 leek

1 celery stalk

1 carrot

1 whole clove

1 bay leaf

1 sm onion,cut in half

1 sm can button mushrooms,drained

1/3 c butter

1/4 c all purpose flour

1 pn nutmeg,Ground

1 t worcestershire sauce

1 dry white wine,german

1 t lemon juice

1 sm can of peas,drained

1 egg yolk

6 T whipping cream

Cut chicken into pieces. Place chicken in a deep saucepan; cover with cold water. Add salt, leek, celery, carrot, whole clove, bay leaf and onion. Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on size and tenderness of chicken. When joints linking thigh portions to main body move easily and seem flexable, chicken will be done

Remove chicken from cooking liquid; cool slightly. Remove skin and fat; cut flesh from bones in large pieces. Strain liquid. Cut mushrooms into thin slices. Sautee in a small amount of butter in a medium skillet.

Melt butter in a large skillet. Stir in flour. Cook, stirring constantly, until light golden brown, about 3 minutes. Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pieces, sauteed mushrooms and peas in sauce; warm gently over low heat.

When all ingredients are hot, turn off heat. Let stand 3 to 4 minutes. Before serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk mixture into sauce to make it smooth and rich. Serve hot with rice.