Chicken Fricassee with Crispy Bread Strips

A delicious recipe for the asparagus season:

Clean carrots, remove peel and cut into bite-sized pieces. Remove the peel from the lower third of the asparagus spears, break off the ends, cut the asparagus spears into small pieces. Cook the peas, carrots and asparagus in order in boiling hot salted water until al dente. Transfer to a colander, rinse in iced water, drain.

Remove the peel from the shallots and garlic and finely dice them. Sauté in the hot butter. Extinguish with white wine and port wine, simmer for 2 minutes. Pour chicken soup to shallot-wine mixture, bring to a boil. Remove from heat.

Mix yolks and whipping cream. Stir into chicken soup form. Add vegetables and chicken. Return to stove top and heat, but do not make. Fold in basil and lemon zest, add fleur de sel, cayenne pepper and juice of one lemon to taste. Cut bread lengthwise into wide strips, toast in hot oil in a frying pan until crispy and serve with fricassee.

Tip:

Sauces can be thickened in a variety of ways: with flour or possibly with cornstarch, with cold butter or possibly whipped cream. A fine method for light sauces is to bind them with egg yolks. The egg yolk is added to a hot liquid while stirring to thicken it.

After that, however, the sauce must not make more, the egg would stiffen and the sauce “grissel

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