Buttery Chicken Fricassee With Mace

Ingredients

• 2 chickens, cut into pieces
• ½ cup cream
• 2 oz butter
• 1 tbsp flour
• 1 pinch mace
• 1 pinch whole pepper
• 1 tbsp chopped parsley
• 2 egg yolks
• 1 tsp lemon juice
• 3 tbsp white gravy

Method

1. 1 Stew the chicken pieces until tender. Remove skin and discard any bloody innards.
2. 2 In a stewpan, melt butter and whisk in flour, mace, pepper, and parsley.
3. 3 Add cream and white gravy to the pan, stirring constantly to thicken.
4. 4 Remove from heat and temper in egg yolks. Stir in lemon juice and serve.