Not much to say, after the Bride's accurate summation. We quite enjoyed our own version of fricassee (also made with chicken breast -- bone-in halves in our case). We had it with fresh fettucine (purchased, not homemade) which was really tasty. And the usual green salad and an apple salad on the side (and strawberries for the children). Very easy, very flavorful.Why is this dish not a chicken stew? Or is fricassee another word for stew? Oh...Google can help. Look up "define: fricassee" and the many results include:
[French] stew made of chicken or veal cut into pieces and cooked in a gravy. Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner.
From recipegoldmine.com
and A white stew. From foody.com .
Which sort of applies, too. It's a little too colorful to entirely call "white" but the meat was white.
I haven't made the rice pudding yet, which I am looking forward to doing with the full trimmings, holding back on none of the gazillion steps nor the fat (and curious to see if it tastes any better than our plain ordinary rice pudding). I may put that off until this weekend, however, and make a chocolate heart-shaped Valentine's cake for the week night dessert.
1 comment:
Two small questions, whose hands are those framing the plate, and whence the blue finger?
Mister Cellophane
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