Chicken Fricassee

Rinse the chicken. Remove the skin from the onion and cut into eighths. Remove the peel from the shallot and chop finely. Clean mushrooms and cut into quarters. Squeeze lemons. Remove peel from salsify, cut into pieces about 4 cm long and place in a suitable bowl with water and 1 squeeze of juice from a lemon.

Place the tenderloin in a saucepan and cover with water. Add peppercorns, salt, bay spice and onion. Let everything boil and cook the chicken (about 1 hour), then remove the pot from the stove and cool the chicken in the clear soup. Later take it out and strain the clear soup through a sieve.

Remove the meat from the bones and cut into bite-sized cubes.

Bring the vegetable soup to the boil, add half of the lemon juice and soften the salsify in it. Blanch the mushrooms briefly in salted water.

Sauté the shallot in a saucepan with 1 tbsp. butter, add flour and fry briefly, extinguish with whipping cream and stir well. Add 1/2 liter of strained chicken stock and simmer for 10 minutes.

Remove the saucepan from the heat and add 1 tbsp of cold butter and the egg yolks. Season with salt, pepper and a little bit of lemon juice. Add the capers, mushrooms, salsify together with the caper liquid and the chicken meat and reheat, do not make more. Arrange the chicken fricassee, d

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