Title: Chicken Fricasse #1
Categories: Poultry
Yield: 4 Servings

1 Cooked chicken
1 ts Capers
1 ts Chopped fresh parsley
Salt & pepper to taste
3 tb Butter
3 tb Flour
3 Chicken bouillon cubes
5 c -(up to)
6 c Chicken broth
4 tb Fresh cream or
Evaporated milk
3 Egg yolks
1 ts Lemon juice
4 tb White wine

Cook chicken with salt, pepper & bouillon cubes. When cooked, remove
chicken & cut into big slices. Then take butter & flour & fry until golden.
Add broth until it gets to a smooth sauce. Boil for about 10 minutes.
Remove from heat. Add beaten egg yolks with cream plus white wine, lemon
juice & capers. Let chicken get hot in the sauce but don't boil again. You
can also add asparagus, mushrooms or lobster tails. Serve on a bed of rice
or with potatoes.

MRS WILLIE (MEIKE) MOORE

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.