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Chicken fricassee by Colin Capon


(serves four to six)

2 small poussins, cut into two or four portions
25g butter
25g flour
Seasoning to taste
1 pinch grated nutmeg
200ml cream substitute
200ml milk substitute
6 to 12 button onions, blanched
1 small bouquet garni
200g button or thinly sliced mushrooms
100ml cream substitute
4 egg yolks
Juice of ½ lemon
2tbs chopped fresh herbs: tarragon, parsley and chives


Place the butter and chicken in a sauté pan and fry evenly on all sides without colouring. Stir in the flour, seasoning and nutmeg with sufficient cream substitute and milk substitute to make a lightly thickened sauce.

Add the button onions and bouquet garni and boil the sauce over a gentle heat to reduce the sauce and cook the chicken for about 25 minutes.

Check to see if the meat is done, and then add the mushrooms. Cook for a further two to three minutes. Drain off any excess fat. Remove the sauce from the heat. Blend together the cream substitute and egg yolks and stir them into the hot sauce and finish with a little lemon juice.

Turn on to a serving dish and sprinkle with chopped fresh herbs.

Colin Capon

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