Chicken Fricassee (Huhnerfrikasee)

1 Stewing chicken
Cold water
Salt
1 Leek
1 Celery stalk
1 Carrot
1 Whole clove
1 Bay leaf
1 small Onion, cut in half
1 small Can button mushrooms, drained
1/3 cup Butter
1/4 cup All purpose flour
1/8 tsp. Ground nutmeg
1 tsp. Worcestershire sauce
Dry white wine, German
1 tsp. Lemon juice
1 small can of peas, drained
1 Egg yolk
6 Tbsp. Whipping cream

Cut chicken into pieces. Place chicken in a deep saucepan; cover with cold water. Add salt, leek, celery, carrot, whole clove, bay leaf and onion. Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on size and tenderness of chicken. When joints linking thigh portions to main body move easily and seem flexible, chicken will be done. Remove chicken from cooking liquid; cool slightly. Remove skin and fat; cut flesh from bones in large pieces. Strain liquid.

Cut mushrooms into thin slices. Sauté in a small amount of butter in a medium skillet. Melt butter in a large skillet. Stir in flour. Cook, stirring constantly, until light golden brown, about 3 minutes.

Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pieces, sautéed mushrooms and peas in sauce; warm gently over low heat. When all ingredients are hot, turn off heat.

Let stand 3 to 4 minutes. Before serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk mixture into sauce to make it smooth and rich. Serve hot with rice.

Yield: 4 servings