An asparagus recipe for gourmets:
Make the chicken as indicated for the poultry broth. (Recipe under
Carve into smaller pieces. Heat the butter in a saucepan and stir in the flour, pour in the clear soup and make into a light sauce, season with the juice of one lemon, salt, wine, pepper and a pinch of nutmeg. Add the pre-cooked vegetables as well as the chicken pieces, let them simmer briefly and bring to the table. Long grain rice and salads are a suitable accompaniment to the chicken fricassee.
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