Variations

Chicken Fricassée with Tarragon

Add 1 tbsp (15 mL) dried tarragon to the sachet.

Chicken Fricassée à l'Indienne

Add 4 tbsp (60 mL) curry powder when making the roux.

Fricassée of Turkey Wings

Prepare as in basic recipe, using 1 or 2 turkey wings per portion, depending on size. Cut large turkey wings into 2 pieces.

Veal Fricassée

Prepare as in basic recipe, using 10 lb (4.5 kg) boneless veal shoulder, cut into large dice. Use white veal stock.

Pork Fricassée

Use 10 lb (4.5 kg) boneless, diced pork and pork, veal, or chicken stock.

Fricassée à l'Ancienne Fricassée Brunoise Fricassée Argenteuil

Use same garnishes as Chicken Blanquette variations (p. 403).

Method 3 (p. 333) is used for fricassées, white stews in which the chicken is sautéed without browning.

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