Скачать или смотреть No Restaurant? No Problem! Dining at Home Made Easy: pea and ginger fricassée with grapefruit

fricassée is preparation of chicken in a white sauce (veal and
lamb may also be prepared in this way). Formerly in France, the term
denoted various kinds of ragoût of chicken meat, fish or vegetables in
white or brown stock. Nowadays, the meat is cut into pieces, an
aromatic garnish is added and it is then sautéed over a low heat,
without browning. The meat is then coated with flour, some white
stock is added to the pan and the meat is cooked in the thickened
liquid.
A fricassée is usually cooked with cream and garnished with small
glazed onions and lightly cooked mushrooms. Fricassées can also be
made with fried fish which is subsequently cooked in a sauce.
In the 17th century, when La Varenne referred to fricassées of
calves’ liver, calves’ feet, chicken, young pigeon, potato and
asparagus, this method of cooking was very common and not highly
regarded. Subsequently, the word became distorted to fricot, which,
in popular parlance, designates any simple but popular tasty dish

ingredient:(serves 4)

pea:500 grams
ginger:15 grams
scallion:2
grapefruit:1
coriander:handful
milk:2-5 tbsp
heavy cream:2-3 tbsp
lemon:1 tbsp
butter:70 gr

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