...USUALLY, BUT SPENCER, THE "HUMAN CAT" YOU SEE IN THE PHOTO BELOW, DID. AND HE COOKED VERY WELL.
SPENCER IS THE KIND OF CAT THAT WOULD SURPRISE YOU - AS HE DID WIT ME - EVERY SINGLE MINUTE IN THE KITCHEN. ABOVE ALL: HE KNOWS. WHAT HE DOES NOT KNOW, HE ASKS. HE ASKS SUCH AN AMOUNT OF SMART QUESTIONS AND, AFTER THE ANSWER, HE GIVES WISE SUMMARIES.
THIS IS SPENCER BEWEEN MOM REBECCA AND DAD ROGER
...WHILE SQUEEZING LEMONS FOR THE.....
CHICKEN IN FRICASSEA
Ingredients for 4:
2 whole chicken breasts
50 gr ( 1 ½ Oz) butter
1 tbs flour
1 lemon juice
2 egg yolks
1 small bunch parsley, chopped
1 sprig rosemary
1 carrot, finely chopped
1 red onion, finely chopped
½ liter ( 2 cups) hot water
salt and pepper to taste
Cut he chicken breasts into pieces and cook them with the butter and rosemary in a frying pan.
As brown, add the flour. Cook , stirring continuously until the flour is brown. Pour in the hot water, little by little, stirring.
Add the chopped carrot and onion. Salt and pepper.
Cook on low heat until the water has almost evaporated and a thick sauce has formed.
Before serving, remove the pan from the heat. Beat well the egg yolks and the lemon juice.
2 whole chicken breasts
50 gr ( 1 ½ Oz) butter
1 tbs flour
1 lemon juice
2 egg yolks
1 small bunch parsley, chopped
1 sprig rosemary
1 carrot, finely chopped
1 red onion, finely chopped
½ liter ( 2 cups) hot water
salt and pepper to taste
Cut he chicken breasts into pieces and cook them with the butter and rosemary in a frying pan.
As brown, add the flour. Cook , stirring continuously until the flour is brown. Pour in the hot water, little by little, stirring.
Add the chopped carrot and onion. Salt and pepper.
Cook on low heat until the water has almost evaporated and a thick sauce has formed.
Before serving, remove the pan from the heat. Beat well the egg yolks and the lemon juice.
Mix the batter into the batter quickly.
Garnish with the chopped parsley. Serve immediately.
Garnish with the chopped parsley. Serve immediately.
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