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Chicken or Pigeon Fricassee

4 servings

Ingredients

• young chickens or pigeons (a little)
• salt (a little)
• fresh butter (a little)
• bouillon (a little)
• lemon slices (seedless) (a little)
• mace (a little)
• rusk (crushed) (a little)
• sweetbreads (as needed)
• stuffed crayfish tails (as needed)
• morels (as needed)
• asparagus tips (as needed)
• sausages (as needed)
• white bread dumplings (as needed)
• oysters (as needed)
• crayfish tails (as needed)
• crayfish butter (as needed)
• egg yolks (a little)
• puff pastry (for garnish) (a little)

Instructions

1. Cut the young chickens into 4 pieces, the pigeons only once lengthwise, place them tightly covered with a little salt and fresh butter over low heat, turn after a while, and after ½ hour, add boiling bouillon, some seedless lemon slices, a little mace, and finely crushed rusk; cook slowly covered, without letting them get too soft. ¼ hour before serving, add sweetbreads, stuffed crayfish tails, morels, asparagus tips, and sausages to the fricassee.
2. When serving, add white bread dumplings cooked in bouillon, oysters, crayfish tails, and crayfish butter.
3. Thicken the sauce with a few egg yolks.
4. Instead of crushed rusk, a little roux can be added to the meat.
5. Finely arranged, this dish is garnished with puff pastry cutouts.

Modernized from a treasured 19th-century German cookbook.