Title: Chicken fricassee (huhnerfrikassee)
 Categories: Poultry, German
      Yield: 4 Servings
 
      1    Stewing chicken
           Cold water
           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
        pn Ground nutmeg
      1 ts Worcestershire sauce
           Dry white wine, German
      1 ts Lemon juice
      1 sm Can of peas, drained
      1    Egg yolk
      6 tb 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.