John Myers
Egg Fricasse
The perfect egg fricasse recipe with a picture and simple step-by-step instructions.
- 200 g Fresh mushrooms
- 175 g Cooked asparagus canned
- 6 Pc. Hard-Boiled eggs
- 20 g Butter
- 25 g Flour
- 300 ml Vegetable broth
- 75 ml Asparagus water
- 1 Egg yolk
- 3 tbsp White wine
- Lemon juice
- Salt and pepper
- 1 tbsp Chives
- Clean the mushrooms with a brush and cut into slices, fry in a pan without oil. Drain the asparagus in a colander, save the asparagus water. Peel the eggs, cut in half and quarter. For the sauce: melt the butter in a saucepan, stir the flour and heat it until it is light yellow. Pour in the vegetable stock and asparagus water, beat through with a whisk, make sure that there are no lumps, bring the sauce to a boil . Add the ingredients to the sauce and let it steep for about 10 minutes. Beat the egg yolks with the white wine and stir into the sauce, do not let the boil again. Season with salt, pepper and lemon juice. Serve sprinkled with the chives. Rice tastes very good with it.
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