Women's Tips

All the secrets of cooking frikasev bookmarks 9


Fricassee is what is it? The answer to the question asked few housewives. To correct this situation, we decided to devote this article to this particular topic. From it you will learn about what constitutes a fricassee. The recipe for this dish will also be described a little further.

General information about the french dish

Fricassee - what is this dish? In French, the term fricassée means "sundry stuff". This is a stew made from meat in white sauce. As a rule, it is made from chicken, veal or rabbit. Chefs also often cook fricassee of lamb, pigeon meat and pork. Boiled rice, vegetables or pasta is served as a side dish.

Thus, fricassee is a tasty and very satisfying dish. For its classic cooking, the meat is cut with not very large pieces, and then lightly fried them in butter, sprinkled with wheat flour and stewed in chicken or meat broth.

In addition, champignons, asparagus, green peas and capers are often added in fricassee. This makes the dish more flavorful and high in calories.

Chicken fricassee: a classic recipe

Chicken fricassee is a very popular French dish. You can cook it in different ways. We decided to tell you about how to make such a dinner using fresh mushrooms and various spices.

So what ingredients do we need to make the famous chicken fricassee? This dish requires the use of the following products:

  • chicken fillet - about 700 g,
  • champignon fresh - 400 g,
  • fresh onion onions - 1 pc.,
  • cream of fat - 200 g,
  • flour - 2 large spoons,
  • garlic cloves - 2 pcs.,
  • drinking water - 1 cup,
  • salt iodized, ground pepper, various spices - apply to your liking.

We process components

How to start cooking chicken fricassee? The classic recipe for such a dish requires you to first process all the products, and only then proceed to their stewing.

Chicken fillets are washed well, dried with paper towels, and then cut into small pieces. They do the same with fresh champignons.

As for onions, it is peeled, and then chopped into half rings.

Heat treatment dishes

Why not cook fricassee? Of course, without the most tender meat. As it we decided to use fresh chicken fillet. To cook it, you need to warm up the pan thoroughly, then lubricate it with oil and put the whole meat product.

As soon as extra juice comes out of the fillet, spices and seasonings are added to taste, and the onion sliced ​​in half rings is also added. In this composition, the ingredients are roasted until they become golden in color. In this case, the products should be periodically stirred with a spoon, so that they do not burn.

After the meat is soft, add fresh mushrooms to it. After mixing the ingredients, they continue to be fried for some time.

After 5-8 minutes, when the mushrooms get a golden hue, they are poured with cream and stewed under a closed lid for about ¼ hour. At this time, proceed to the preparation of the fill. White flour is diluted in water and thoroughly interfere until smooth. Next, they add fresh garlic, crushed press.

The resulting mass is poured to the chicken and intensively interfere. As soon as the broth thickens, the meat product is removed from the plate and left under the lid for hours.

We make tasty meat stew from veal

Now you know how to make chicken fricassee. The classic method of cooking such a French dish was presented above. However, some cooks prefer to do it with veal. This product contributes to a more nutritious and high-calorie dish that can be served even for a festive feast.

What ingredients need to be prepared to make a tasty fricassee? The classic recipe for veal requires the use of the following components:

  • butter - 100 g,
  • fresh veal - 800 g,
  • red onion - 2 pcs.,
  • fresh juicy carrots - 1 pc.,
  • celery - a few stalks,
  • white flour - about 50 g,
  • medium chicken eggs - 2 pcs.,
  • fresh milk fat - 300 g,
  • lemon fresh - 1/2 fruit
  • salt, parsley, pepper, various spices - add to your taste.

Prepare the components

About that, without which you can not cook fricassee, we told you above. As a meat product in this recipe, we decided to use fresh veal. Before frying it in a pan, this ingredient should be thoroughly washed, cut off all unnecessary veins, and then dried with paper towels and cut into cubes of medium size.

As for vegetables, they should also be subjected to careful processing. Carrots, celery and onions are washed, peeled and cut into small pieces.

Heat treatment process

How should I cook fricassee? The recipe for this dish requires the use of a deep saucepan. It is put on the stove, and then add butter and veal. After frying the meat product a little, half a glass of water is poured in to it, salt, pepper and spread out various spices. After that, the ingredients are covered with a lid and cooked for about half an hour. Then they are alternately spread carrots, celery and onions.

In this composition, fricassee are stewed for about 15 minutes. Meanwhile, proceed to the preparation of the sauce. For its preparation, beat the egg yolks to a lush mass, and then add chopped greens.

Final stage

As soon as the meat and vegetables are fully cooked, they lay out the egg sauce, as well as wheat flour. Mixing all the ingredients, get a rather thick stew. It is brought to a boil, boiled for about 3 minutes, and then removed from the heat and kept under a tight lid for about 20 minutes.

How to present fricassee for dinner?

After the meat dish is infused under the lid, it is immediately presented to family members. Ragout is laid out on plates and served to the table along with a slice of white bread.

If desired, a side dish (for example, porridge, mashed potatoes or stewed vegetables) can be cooked separately for such a dish.

The taste of veal fricassee turns out to be unsurpassed. In addition, the egg sauce added to this dish makes it especially tender and juicy. This dinner will be an excellent alternative to the usual goulash.

Making rabbit fricassee with white wine

As you can see, there is nothing easier than to cook fricassee yourself. This (the photo of the dinner you can see in this article) you can make a dish using completely different components. By the way, many hostesses do not even realize that their usual goulash has such an exotic name as fricassee.

How to make the above dish of chicken and veal meat, we have described above. However, there is another way to make it. It provides for the use of rabbit. With the use of this product you get a light dietary dish, which can be used as a full meal, and with any side dish.

So, to make rabbit fricassee we need:

  • high-fat cream - 150 ml,
  • rabbit meat - 400 g,
  • cold drinking water - 500 ml,
  • egg, or rather egg yolk - 1 pc.,
  • Peas - about 8 pcs.,
  • bay leaves - 3 pcs.,
  • juicy carrot - 2 pcs.,
  • Bulb onion - 1 pc.,
  • fresh butter - 2 big spoons,
  • white flour - three big spoons,
  • fresh lemon juice - one big spoon,
  • fresh peas (canned) - apply to taste,
  • white semi-sweet wine - ½ cup.

Processing ingredients

For the preparation of rabbit fricassee, the meat product is thoroughly washed and boiled in 500 ml of water with the addition of Lavrushka, pepper, salt, onions and carrots.

After the rabbit becomes soft, it is removed, and the broth is filtered. After cooling the meat, it finely chopped and start preparing the sauce.

Making fricassee sauce

To prepare a thick and fragrant dressing, butter is heated in a frying pan, and then white snow flour is added to it. As soon as the last component has acquired a golden color, white semisweet wine is poured into a saucepan and wait until it boils. After that, fatty cream and freshly squeezed lemon juice are added to the sauce. Also, spices and seasonings are added to it to taste.

In conclusion, a thin stream of egg yolk is poured in to the resulting homogeneous mass. He is intensely disturbed so that he does not curl up.

After the creamy wine sauce is ready, add green peas (fresh or canned), boiled rabbit and sliced ​​carrots. The previously filtered broth, which remained from the meat product, is also poured into the saucepan.

Having tasted the dish, spices are added to it (if necessary). In this form, rabbit fricassee are stewed until the broth thickens. After that, the dishes with meat product are removed from the heat and insist under a tight-fitting lid for hour.

Serving French dishes to the family table

After preparing a thick and rich fricassee, it is laid out on plates and served for dinner along with a slice of bread. Also, such a dish can be served boiled rice or make a garnish of pasta.

The history of the appearance of food

Initially, the dish did not belong to the haute cuisine, but side by side with other food on the peasant table. Access to the emperor's table was opened for him by a new cook, serving Napoleon with fragrant poultry meat in an amazing sauce. Despite the emperor's dislike of the main ingredient of the dish, the chicken, it was appreciated by the royal monarch, which allowed the chef to avoid the wrath of Napoleon and to keep the elite work.

This event put fricassee on a par with other masterpieces of French cuisine, which remains unchanged to this day. The beautiful name of the dish in the literal translation from the original language sounds like "all sorts of things." The verb form in translation means the process of frying or extinguishing.

What is this food like?

If to speak in essence, then the dish can be counted as a stew, which is deliciously prepared from poultry meat, in contrast to the vegetable version. White meat goes well with white sauce, so be sure to refuel it in any existing cooking options. The classic recipe suggests the use of chicken or lamb meat as the main ingredient, where the sauce is bechamel. However, for quite a long time of existence of the dish, many of its variants appeared. Fricassee is no less tasty prepared from many types of meat, using in the recipe:

The sauce also underwent a lot of modifications, and now they take as a basis for refueling:

In the dish now add vegetables and spices to taste. The most successful side dish for frikasa is recognized rice, it is on it that the meat is spread and poured over the sauce in which it is stewed. Changing the components of the dish in no way affected the technology of its preparation, used even during Napoleon.

Meat should be cut into medium-sized pieces, lightly sprinkled with flour and lightly fried. Then it is poured with sauce or broth and stewed until fully cooked, using a saucepan. Or baked by placing in a form.

Culinary options

If you are going to make a variety in the diet of the family, preparing fricassee, then this is a good solution! Products for meals are not very expensive, and are always available in the sales network in good quality and quantity. The recipe is simple, and the result is remarkable in taste and appearance. There are many variations, and you can always choose the recipe that suits your taste preferences.

Take your time with cooking. Work with gourmet dishes is characterized by slowness, savoring and culinary thrill during the process. If you have the mood and time, you should start fricassee. And with the most popular recipes can be found in this article.

  1. Classic chicken meat. Chicken fricassee is cooked for forty minutes. This is a low-calorie dish that will suit everyone who watches their weight. You can eat it at any time of the day, both on weekdays and on holidays. Gourmets will appreciate the simplicity and sophistication, and the hostess - the ability to quickly cook a delicious meal. Any products can be used as a side dish, because tender sauce and juicy meat, along with spices for a unique flavor, can decorate everything you want to serve to the table along with fricassee. The list of ingredients consists of half a glass of cream, pepper, three hundred grams of chicken, two tablespoons of flour and butter. Chicken thinly cut, add spices, roll in flour, fry until golden in oil. Cream bring to taste in a frying pan and combine with meat, stew for fifteen minutes. Spit it up on a side dish, pouring white sauce.
  2. We add variety to the classic recipe by adding vegetables, and we get chicken fricassee with vegetables. It requires two hundred grams of asparagus, one hundred grams of champignons, one chicken, fifty grams of butter, spices, lemon juice, a couple of tablespoons of flour, wine and chicken broth in one glass. Boiled chicken cut into medium pieces, boiled asparagus as well. Fry the quarters of mushrooms with asparagus in oil. Prepare the sauce from butter, flour, wine and broth, stew for fifteen minutes. Bring to taste with spices and lemon. Place all the prepared components into it and warm up a little. Served with a side dish. The list of vegetables can be added at will or changed.
  3. Let's replace the main ingredient with the dietary and tender rabbit meat too, which won't spoil the dish at all, and “voila”! Rabbit fricassee on the holiday table will win the guests. It is necessary to take a small crawl weighing about a kilogram, two hundred grams of champignons, a couple of onions, spices, broth half a glass, flour and butter in a tablespoon. For this recipe, French chefs are advised to buy a young rabbit, with the obligatory soaking of cut meat for a couple of hours, and a periodic change of water. The carcass is milled, poured with a glass of salted water, extinguished over low heat, pre pepper. Then fry until golden, pour broth with the other components of the recipe, stew and a half hours. A frikase from a crawl is poured over a sauce that was formed during the quenching process Rice is recommended for garnish and marinade for dry white wine, herbs, garlic and onions for the rabbit’s meat.
  4. But there is still a mushroom fricassee! For him, stock up with half a kilogram of mushrooms, fifty grams of flour, sixty grams of butter, two glasses of beef broth, one egg yolk, dry white wine half a cup, lemon, spices, parsley. How to cook a dish with mushrooms? The main ingredient is cut, fried for a quarter of an hour on a piece of butter. The rest of the oil with flour and broth, and then with wine, is evaporated for the sauce. After the desired consistency is obtained, the main component is lowered into it, the yolk is quickly introduced, seasoned with lemon and spices. For serving use parsley.

Culinary subtleties

They will be useful to any hostess in order to achieve the most successful result in the preparation of gourmet French cuisine.

  1. Only fillet is used in the dish. Fat, skin and bones are forbidden.
  2. Classic fricassee always involves the process of roasting meat using butter and powder flour, and only then the quenching.
  3. The traditional recipe uses a stew liquid for the sauce. It is whipped with yolk, cream, lemon and pepper are added.
  4. The subtlety of taste of fricassee is emphasized by asparagus, champignons, green peas, capers.

Cooks always have a couple of secrets in stock that allow them to achieve the perfect taste and texture of the dish, so you should take note of their recommendations in order to improve the preparation of restaurant dishes with such a long history.

Expert Tips

All who care about culinary art, advise in the preparation not to use ready-made sauces. They are interesting to do yourself. Or you can improve traditional recipes by customizing them individually. The same applies to fricassee sauces. Advantages of homemade sauce:

  • best taste
  • confidence in naturalness
  • guarantee the absence of harmful additives, such as preservatives with dyes.

For example, some gourmets prefer to add wine to the fricassee sauce. And not only white dry, but also pink and red.

Another part is used to spice up the Dijon mustard and thyme. Some admirers of French cuisine use Mediterranean herbs for flavor and taste - marjoram, sage, origano, rosemary, seasoning them with traditional bechamel sauce.

Whatever you use in cooking fricassee, the main thing is to show a sense of proportion. Then gastronomic ecstasy will be guaranteed to everyone who has tried it at least once.

The recipe for cooking classic fricassee

It will take:

  • 200 g of asparagus,
  • 100 g of champignons,
  • 1 chicken
  • sauce - 50 g butter,
  • по 1 стакану куриного бульона и вина,
  • 2 tbsp. flour,
  • сок лимона,
  • pepper,
  • salt.

Как приготовить классическое фрикасе из курицы:

  1. Курицу отварить, снять кожу, ножки отделить.
  2. Нарезать филе некрупными кусочками.
  3. Спаржу отварить и нарезать на кусочки по 3см длиной.
  4. Грибы очистить, разрезать на четвертинки.
  5. Обжарить спаржу с грибами на сливочном масле.
  6. For the butter sauce, melt, pour the flour, with constant stirring, pour a quarter liter of broth and the same amount of wine, simmer for 15 minutes, pepper, salt and pour lemon juice.
  7. Put the chicken in the sauce, add the asparagus with the mushrooms, heat over low heat, season to taste.

Such fricassee can be used as a filling for patties. As a side dish is better to submit rice.

Nothing complicated - just a few simple steps and an exquisite dish for your table is ready. Once again, we are convinced that much in preparation is much simpler than it may seem at first. If you do not have asparagus, you can simply exclude it from the recipe, but today you can find champignons for sale at any supermarket. Classic fricassee can also be made from rabbit

Rabbit Fricassee Recipe

  • 1 rabbit weighing up to 1 kg
  • 200 g of champignons,
  • 2 bulbs,
  • 0.5 cups broth,
  • 1 tbsp. flour and butter,
  • Bay leaf,
  • black pepper-peas,
  • salt.

How to cook rabbit fricassee:

  1. Cut the carcass, separate the fillet from the bones, pour with salted water (1 cup), pepper it, stew on low heat for 10-15 minutes, take out the meat and fry it until golden brown.
  2. Add broth, laurel, pepper-peas, flour, sliced ​​champignons and onions to the meat, stew everything under a lid for an hour and a half hours.
  3. The finished rabbit fricassee is laid out on a dish and poured over the juice formed during the quenching, and served with rice as a side dish.
  4. Rabbits before cooking can be pickled in dry white wine with herbs, garlic and onions.

Well, for those who prefer meat "more thoroughly", we give the recipe fricassee of pork.

Pork Fricassee Recipe

It will take:

  • 300 g pork fillet,
  • 100 g of mushrooms,
  • 2 cloves of garlic,
  • 1 onion,
  • 2 tbsp. sour cream
  • 1 tbsp. processed cheese and flour,
  • ½ tsp ground coriander,
  • spice,
  • cilantro,
  • salt.

How to cook pork fricassee:

  1. Cut the meat into small pieces, peel the mushrooms and cut into plates, chop the onion and garlic, finely chop the greens.
  2. Heat vegetable oil in a frying pan, lay out and fry meat until golden brown, put mushrooms with onions and garlic, salt and season with spices, stir, fry over moderate heat for 10 minutes, pour in water, bring sour cream and melted cheese, with constant stirring, warm for a few minutes before melting the cheese, pour the flour after that, mix well and stew until the sauce thickens.
  3. Sprinkle with greens before serving.

Nourishing, tasty and very appetizing - there is hardly a person who can refuse such an appetizing dish! Well, if you want something easier, cook fricassee from fish or mushrooms.

Fish Fricassee Recipe

It will take:

  • 800g fish fillet,
  • 60-70g butter,
  • 10-15 marinated mushrooms,
  • 2 cups salted water / fish broth,
  • 1 glass of white wine,
  • 1 egg yolk,
  • 1 pinch of grated lemon peel,
  • black pepper-peas,
  • lemon juice,
  • mustard.

How to cook fish fricassee:

  1. Cut the fish fillets into medium-sized pieces, sprinkle with lemon juice, add salt.
  2. Roast the flour in oil for 2-3 minutes, then dilute with fish broth, boil for 5 minutes, add wine first, then pepper, then chopped mushrooms and lemon juice, mustard, lemon zest and last but not least fish.
  3. Boil everything over moderate heat for 10 minutes, remove from the stove, add the beaten yolk and serve.
  4. When cooking fish fricassee should not be mixed.

Fricassee Mushroom Cooking Recipe

It will take:

  • 500g mushrooms,
  • 60g butter,
  • 50g of flour,
  • 2 cups beef broth,
  • 1 egg yolk,
  • 0.5 cups dry white wine,
  • 1 tbsp. chopped parsley,
  • lemon juice,
  • pepper,
  • salt.

How to cook mushroom fricassee:

  1. Slice the mushrooms, put in a frying pan with 3 tbsp. butter, fry for 15 minutes.
  2. Dissolve the remaining oil in a saucepan, add flour, warm and gradually pour the broth, after it - wine, reduce to the desired consistency on low heat for at least 15 minutes, stirring.
  3. Pour mushrooms into the sauce, remove from the stove, add yolk, mix and add lemon juice, pepper and salt.
  4. Sprinkle with greens before serving.

Chicken fricassee

Cooking fricassee does not contain any specific tricks. This tasty dish can be easily prepared at home.

Ingredients for 4 servings:

  • Chicken - 1.5 kg
  • Cream - 200 ml
  • Champignons - 300 g
  • Estragon - 30 g
  • White wine - 250 ml
  • Garlic Sauce - 200 g
  • Salt - to taste
  • Pepper to taste

How to cook fricassee:

  1. Mushrooms should be cut into 4 pieces and put in a saucepan.
  2. Add pieces of chicken, a couple of branches of tarragon, salt and pepper.
  3. Pour white wine and add garlic sauce.
  4. Mix well, cover with foil or lid and stew over medium heat for an hour.
  5. Then open, make the fire maximum and after evaporation of almost all the liquid pour cream.
  6. Cover again and simmer for about 10 minutes.
  7. Serve with rice or mashed potatoes, garnished with herbs and pepper.

Fricassee with vegetables - general cooking principles

For meat fricassee with vegetables, you can choose chicken or rabbit, turkey, pork or beef. And you can cook only vegetarian fricassee.

If meat is used, then for the dish, as a rule, the fillet is taken - without stones, fat or peel.

The main principle of the classic fricassee - the ingredients must first be lightly fried in butter or vegetable oil, and then stew until done. In some recipes, food is not fried, but boiled.

Mandatory element - sauce. It may include cream or sour cream, white wine, lemon juice, egg yolk.

Traditionally, in the national French cuisine in such a stew include asparagus and green peas, mushrooms, seasoned with capers. The list of ingredients for fricassee with vegetables is extremely wide - zucchini, carrots, stalks and celery root, leek, tomatoes, green beans.


Fish fricassee with vegetables

For this variant, the mackerel family is perfect. The most accessible of them is mackerel.


2 medium mackerel,

1 large carrot,

80 grams of green peas,

60 grams of celery root,

40 grams of butter,

1 tablespoon flour,

100 ml of fish broth,

100 ml of vegetable broth,

salt, pepper - to taste.

Cooking method

1. Mackerel wash well, remove the head, fins and entrails. Use a sharp knife to carefully separate the fillets. Cut it into small pieces.

2. Cut carrots and celery into cubes, onions - half rings.

3. Pour into the pot a small amount of water, boil mackerel. The fish is cooked quickly, 7 minutes is enough.

4. Separately from the fish fillet, cook vegetables until soft: onion, celery, carrots, green peas.

5. It's time to start the sauce. Heat the pan, melt the butter on it. Add a tablespoon of flour. Stirring slowly, pour 100 ml of broth, resulting from boiling mackerel, as well as 100 ml of vegetable broth. We fill with salt and ground black pepper.

6. Put the fish and vegetables in the pan, gently mix, heat together to saturate the sauce.

Vegetarian fricassee

This recipe for fricassee with vegetables uses many ingredients - from the usual zucchini and tomatoes to exotic lime, coconut milk, and shiitake mushrooms. Quite an interesting flavor combination.


1 medium-sized squash,

celery - 100 grams of root and a couple of stems,

7 stalks of asparagus,

40 grams of shiitake mushrooms,

2 cloves of garlic,

a quarter cup of green peas,

a quarter cup of coconut milk,

a tablespoon of grated ginger,

a glass of vegetable broth,

salt, black pepper, greens - to taste.

Cooking method

1. Wash all vegetables thoroughly. Then proceed to their cutting. Zucchini cut in half, cleaned of seeds, cut in even, not too thick slices. From the chili pepper we remove the seeds, finely chop it up, just like garlic. Shred shallots. Ginger grate. Cut the asparagus, tomatoes, stalks and celery root, mushrooms into small pieces.

2. Squeeze the juice out of the lime. It will also require a peel.

3. Take a deep frying pan. In olive oil, we quickly fry shiitake mushrooms, chili, ginger and onion.

4. Spread zucchini slices and chopped asparagus stalks and garlic. Fill the contents of the pan with broth. Let it quench for about 5 minutes.

5. Next we send tomatoes and green peas to the dish. Season with salt and pepper, if desired, you can put fresh herbs.

6. At the end add lime juice, zest and coconut milk. Another couple of minutes - and the vegetarian fricassee is ready.

Fricassee with pork vegetables

This is a very satisfying meal. It can be a full meal for the whole family or decorate a festive table.


1 kilogram 200 grams of pork tenderloin,

4 heads of shallots,

1 kilogram of green beans,

a quarter pack of butter,

salt, pepper - to taste.

Cooking method

1. Pork washed, dried with a paper towel. Cut into even, not too large pieces.

2. At the beans cut the tips of the pods, cut each into two parts.

3. Shallots cut into four parts, tomatoes - in half.

4. We take a deep thick-walled cauldron or cast-iron duck. Melt butter, heat it together with vegetable oil. Spread sliced ​​pork tenderloin, fry for a few minutes.

5. Add shallot. Fry together for another five minutes. Season with salt and pepper, thyme greens. Sprinkle the beans. On top of all the ingredients put halves of tomatoes.

6. Now we close our fricassee with a lid and leave to languish over low heat. So that the dish does not burn, after half an hour it should be mixed. In total, it will stew for about an hour.

Fricassee with seasonal vegetables

A wonderful autumn dish of traditional vegetables. Can be used as an independent vegetarian dish or as a side dish.


1 medium-sized squash,

1 large eggplant,

2 medium carrots,

50 grams of mayonnaise,

100 grams of sour cream,

salt, spices - to taste.

Cooking method

1. All vegetables are washed. Carrots and onions clean. Zucchini can be left in the peel, if it is young and tender.

2. Cut the onion into half rings, eggplant, zucchini and carrot - into cubes. Tomatoes cut into quarters, and then each piece is still twofold.

3. Choose a deep frying pan, heat olive oil on it. Fry eggplants with onions for 10 minutes.

4. Add zucchini and carrots, fry for another 10 minutes.

5. Spread tomatoes. Combine mayonnaise with sour cream in a bowl, pour into a griddle with vegetables. At this stage, you can salt and season our dish with spices. Simmer another 15-20 minutes.

6. Just 5 minutes before readiness add finely chopped parsley.

Fricassee with lamb vegetables

For this dish, you can use the lamb shoulder, brisket or neck. If possible, choose lamb meat, it is more tender and cooks faster.


800 grams of lamb,

1 medium carrot,

half a pack of butter,

50 grams of celery root,

2 egg yolks,

one and a half cups milk

100 grams of flour,

salt, black pepper, bay leaf - to taste.

Cooking method

1. Wash the meat. Separate it from the bones is not necessary. Cut or chop with a kitchen hatchet into medium pieces.

2. Onions and celery root cut into cubes, carrots in large circles.

3. Put the lamb in a large saucepan or stewpot, pour water and bring to a boil. Cook, be sure to remove the foam.

4. As soon as all the scum leaves, we spread the prepared vegetables. Season with salt and pepper, add bay leaf. Cook until lamb is tender. Depending on whether the meat is young or old, the cooking time can vary from 1.5 to 2.5 hours. Understand that the lamb is ready, easy - the meat should be easily pierced with a fork and separated from the bones.

5. Now it's time for the sauce. Melt the butter in the pan. Fry the flour on it until golden. Gradually pour in heated milk and a little broth from meat with vegetables. It is important to stir the flour thoroughly so that no lumps form. Gently add egg yolks to the sauce. Again, mix well. Pour in the juice of half a lemon.

6. We get the finished meat, remove all the bones. Spread on a dish and pour the sauce. We decorate with finely chopped parsley. Garnish can be rice or potatoes.

Fricassee with vegetables - secrets and tricks:

· To preserve vitamins and nutrients in vegetables, do not fry them for a long time. Eggplants, zucchini, onions, sweet pepper will be enough for 8-10 minutes, and 4-6 minutes for carrot circles.

· Onions will redden better if you slightly flour it with flour before frying. For the same purpose, the carrot will need a little sugar.

· To make the vegetables especially fragrant, fry them in vegetable oil, and at the end of cooking add a little cream.

· If children eat fricassee with vegetables, do not use hot spices. Also do not put too much salt. And white wine in this case is better to exclude from recipes.