Berliner Hühnerfrikasse

Definition

Food

  • Diced chicken flesh, diced calf’s tongue, sweetbreads, prawns, sliced asparagus and diced mushrooms (8:2:2:2:2:1), all previously cooked, mixed with a chicken velouté with added egg yolks (2 per litre) and lemon juice, heated to boiling and served. The velouté is normally made with the chicken cooking liquor.
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