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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-MINUTE" "M" "3/13/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "QUICK CHICKEN FRICASSEE" "chicken fricassee; chicken saut\*(e'ed in butter, cooked in wine and stock with mushrooms, onions and spices, then bound with egg yolks"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIFricass\*(e'e de poulet \*(a` la minute\fP
.PP
A chicken fricassee that is quickly made and is without milk or cream.
.PP
From LAROU, page 252; a recipe by Plumerey. Modified slightly.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "?"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "large saut\*(e' pan"
or
.I small casserole
.IG "" "hot serving platter"
.sp
.IG "1" "large boneless chicken breast,"
about 1.5 lb, cut up into cutlets, pounded to equalize, and trimmed
.IG "3-6 Tbsp" "butter"
.sp
.IG "2 Tbsp" "flour"
.sp
.IG "1/2 cup" "white wine"
.IG "1 cup" "chicken stock"
.IG "6" "small onions,"
blanched, or 1 \fImedium onion\fP, diced
.IG "" "bouquet garni:"
\fIparsley, bay leaf, thyme, celery stalk\fP
.IG "pinch" "nutmeg"
.IG "" "salt, pepper,"
to taste
.sp
.IG "1/2 lb" "mushrooms,"
sliced thickly, 1/3 inch
.sp
.IG "3" "egg yolks"
.IG "" "juice of 1/2 lemon"
.sp
.IG "1" "orange,"
for garnish as 
.I zest, slivers of rind,
or 
.I orange slices
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Saut\*(e' the chicken in butter at medium heat (@5), without coloring, 
until firm,
.SK 2
Add the flour and cook briefly.
.SK 3
Add the spices, the wine and stock, the onions, and the \fIbouquet garni\fP.
Cook on a good heat but gently, until the chicken is nearly done, 
and the sauce somewhat reduced and thickened,
perhaps for 25 minutes.
.SK 4
Add the mushrooms.  Cook for another 15 minutes.
.SK 4
Remove the chicken, mushrooms and onions to a hot serving platter and keep
warm.
Bind the sauce with the egg yolks, beaten and tempered with the
cooking liquid.
Warm the sauce but do not let it boil.
Add the lemon juice.
Adjust the seasonings.
.SK 5
Pour enough sauce over the meat and vegetables to nap and surround them,
but not so much as to cover them.
Serve the dish 
garnished with orange slices, or orange zest, or orange slivers.
Serve the remaining sauce for use as individually desired.
Accompany the dish with garnished rice or a risotto 
or with buttered egg noodles.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy
.I Time:
1.5 hour.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu