No Restaurant? No Problem! Dining at Home Made Easy: pea and ginger fricassée with grapefruit скачать в хорошем качестве

No Restaurant? No Problem! Dining at Home Made Easy: pea and ginger fricassée with grapefruit

fricassée is preparation of chicken in a white sauce (veal and lamb may also be prepared in this way). Formerly in France, the term denoted various kinds of ragoût of chicken meat, fish or vegetables in white or brown stock. Nowadays, the meat is cut into pieces, an aromatic garnish is added and it is then sautéed over a low heat, without browning. The meat is then coated with flour, some white stock is added to the pan and the meat is cooked in the thickened liquid. A fricassée is usually cooked with cream and garnished with small glazed onions and lightly cooked mushrooms. Fricassées can also be made with fried fish which is subsequently cooked in a sauce. In the 17th century, when La Varenne referred to fricassées of calves’ liver, calves’ feet, chicken, young pigeon, potato and asparagus, this method of cooking was very common and not highly regarded. Subsequently, the word became distorted to fricot, which, in popular parlance, designates any simple but popular tasty dish ingredient:(serves 4) pea:500 grams ginger:15 grams scallion:2 grapefruit:1 coriander:handful milk:2-5 tbsp heavy cream:2-3 tbsp lemon:1 tbsp butter:70 gr #finedininglovers #finediningathome #foodhistory #misterhs_cuisine #vegetarian #platingideas #platingart