Creamy Fricassee of Fowl

Ingredients

• 1 whole fowl, skinned and cut into pieces
• 2 hours soaking time in cold water
• 2 tbsp butter
• 1 tbsp flour
• Salt and pepper to taste
• 1 grated nutmeg
• 1 bunch sweet herbs
• ½ cup cream
• 3 egg yolks, beaten
• Juice of ½ lemon
• Optional: Mushrooms, stewed

Method

1. 1 Skin and cut up the fowl. Soak in cold water for two hours to whiten, then drain thoroughly.
2. 2 In a stew-pan, melt butter and stir in flour until combined. Add salt, pepper, nutmeg, and sweet herbs.
3. 3 Pour in cream and add the fowl pieces. Cover tightly and stew for 45 minutes.
4. 4 Remove from heat. Stir in beaten egg yolks and lemon juice. Serve immediately.