La fricassee fatuguee
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La fricassee fatuguee
  Chicken    Canadian  
Last updated 6/12/2012 12:56:27 AM. Recipe ID 18668. Report a problem with this recipe.
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      Title: La fricassee fatuguee
 Categories: Chicken, Canadian
      Yield: 4 Servings
      2 tb Butter; melted or chicken
           -fat (up to 3T)
      1    Onion; thinly sliced
    1/2 c  Celery; diced
      2 c  Turkey; cooked,diced
           -(up to 3 cups)

      2 tb Turkey or chicken fat
           -(I would use butter)
      3 tb Flour
  2 1/2 c  -Water
    1/2 ts Savory
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Cream

MMMMM------------------------HOT BISCUITS-----------------------------
      2 c  Flour; all purpose
      1 tb Baking powder
      1 ts Salt
    3/4 c  Cream
      2    Eggs; beaten
  La fricassee fatuguee
  Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat.
  Add thinly sliced onion and diced celery. Heat 5-8 minutes over low
  heat, stirring often. Add 2-3 cups cooked turkey. Cook 5 minutes over
  low heat.
  Sauce: Brown the chicken fat (I would use butter) and flour well
  before adding water. Add savory, salt and pepper to taste. When sauce
  is smooth and creamy, add 1/4 cup cream and any remaining turkey or
  chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with
  hot biscuits and pickled beets.
  Hot Biscuits: Sift together in bowl, flour, baking powder (no error in
  amount) and salt. Mix together cream with 2 beaten eggs. Add to flour
  and mix just enough to moisten; the dough is rather soft and should
  remain lumpy. Stir as little as possible. Drop by spoonfuls on a
  greased cookie sheet. Cook 16 minutes at 400F.
  from Mme. Benoit, "In days that followed Christmas, every bit of the
  turkey was used - the bones for soup, the skin, diced and crisped in
  the oven til browned, then served, instead of butter, on toasted
  homemade bread. So, when it came time to make hash from all the
  little bits and pieces, the children felt that the poor turkey must
  be tired (fatiguee), hence the name.

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Recipe ID 18668 (Apr 03, 2005)

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