fricassee

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Fricassee with rice
Chicken fricassee with mushrooms and cauliflower
Berlin fricassee

Fricassee ( French fricassée , with various derivatives of Romance languages) is a ragout of white meat in white sauce with a creamy consistency. It is often made with veal , chicken, or rabbit . Pigeon , turkey , lamb, or pork can also be used. Also at Blankett or Blanquette is light-colored or white stews or Sliced calf, poultry, rabbit or lamb.

Differentiation fricassee and blanket

Technically correct, however, the blank differs from the classic fricassee preparation, the difference lies primarily in the cooking process and the binding. What they have in common is perfection with liaison and occasionally light searing so that the pieces of meat still remain light. Then the preparation differs:

Blankett is poached or cooked. Often for Blankett the meat is first blanched , then rinsed warm and cold again, boiled in stock, skimmed and cooked to completion. The fund is linked by a roux . The main difference to the fricassee is that the sauce is only made after cooking. The roux is also left out depending on the recipe, for example for blanquette with fish that is tied with egg yolk and crème double.

The meat for fricassee can be steamed or sautéed and then cooked in a thickened broth / sauce. The binding is done by reducing the steam and dusting the cubes of meat with flour, then it is topped up with broth and cooked in the resulting sauce.

Colloquially and in certain kitchen traditions, the terms are used interchangeably.

history

In the past, dark ragouts with poultry, meat, fish or vegetables were also referred to as fricassee; for the 17th century, for example, veal liver, calf's feet, chickens, pigeons, apples and asparagus are documented as ingredients. It was a common (in France) but not very elegant dish. The term is also used for similar dishes made from steamed , un-fried, white or white meat, edible fish or vegetables in a velouté tied with egg yolk . The court can be traced under this name in German and French writings up to the 18th century.

Preparation of fricassee

For the preparation of a classic fricasse, the meat or poultry is cut or divided into bite-sized pieces, lightly sweated in butter without turning it color, dusted with flour and steamed in meat or chicken broth. The resulting stock is alloyed with cream and egg yolk and seasoned with white pepper, mace and lemon juice. Other ingredients can be sweetbreads , mushrooms, young peas, asparagus , morels , small onions, cauliflower, pistachios or capers . The sauce can also be assembled with cold butter . Rice is usually served as a side dish .

variants

  • Chicken or pigeon fricassee
  • Rabbit fricassee
  • Lamb fricassee
  • Turkey fricassee
  • Tongue fricassee
  • Fricassee from sole

Preparation blank

For preparation as a blanket or blanquette , the meat is cut into coarse cubes or the poultry is divided accordingly. Then the meat is cooked in stock or water with carrots , peppered onions and herbs . Then the meat is cut into bite-sized pieces. The cooking liquid is with light roux bound , over the meat happens , seasoned with egg yolk and cream alloyed and mixed with the meat and other deposit. Blankette is one of the light ragouts nowadays, especially since preparation with roux is no longer common.

variants

  • Veal blanket (also blanquette de veau) made from roughly diced veal.
  • Blanket housekeeper style (also Blanquette à la ménagère): with steamed onions, small young carrots and new potatoes steamed in butter
  • Old-style veal blanket (also known as blanquette de veau à l'ancienne): garnished with steamed onions and mushroom heads
  • Blankett Wiener Art (also Blanquette de veau à la viennoise): When serving , garnished with mixed vegetables made from carrots, cauliflower , peas , asparagus tips and mushrooms. Served with rice.
  • Lamb blanket (also Blanquette d'agneau)

Berlin chicken fricassee

Despite the name fricassee, it is a blank-type preparation: After cooking a chicken broth, the already cooked meat is cut, a white basic sauce is made from flour, butter and broth and the meat and the other ingredients are heated for a while. Morels , mushrooms , sweetbreads and veal dumplings are traditionally used as a filler . The dish is napped with the sauce , sprinkled with capers and covered with crab meat (filled crab noses or crab tails).

literature

  • Franz Anton Weilhuber: German universal cookbook . First part, Seybold, Pappenheim 1822 ( digitized version ).

Web links

Commons : Blankett  - collection of images, videos and audio files
Commons : Fricassee  - collection of images, videos and audio files
Wiktionary: Fricassee  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ↑ a b c Comité Gastronomique: The Great Larousse Gastronomique . Christian-Verlag, 2009, p. 293 .
  2. ↑ a b c Comité Gastronomique: The Great Larousse Gastronomique . Christian-Verlag, 2009, p. 83 .
  3. ↑ a b c d e f g h Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 194-195 .
  4. ↑ a b c d e f g h i j Harry Louis Cracknell, RJ Kaufmann: Practical Professional Cookery . Cengage Learning EMEA, 1999, ISBN 1-86152-873-6 , pp. 21, 268,411 ( limited preview in Google Book search).
  5. ↑ Michael Ruhlman: The Elements of Cooking: Translating the Chef's Craft for Every Kitchen . Simon and Schuster, 2007, ISBN 978-0-7432-9978-7 , pp. 67–68 ( limited preview in Google Book Search).
  6. ^ A b James Peterson: Glorious French Food: A Fresh Approach to the Classics . Houghton Mifflin Harcourt, 2012, ISBN 978-0-544-18655-2 , pp. 371, 409 ( limited preview in Google Book search).
  7. ↑ Collective of authors, food theory. Warm and cold cuisine / patisserie / kitchen beverages / regional and international consumption habits / recipes VEB Fachbuchverlag Leipzig, 2nd edition, 1989 ISBN 3-343-00303-4 .
  8. ^ Frenzel Ralf: The kitchen bible The encyclopedia of culinary arts . new edition. Tre Torri Verlag, Wiesbaden 2015, ISBN 978-3-944628-82-0 , p. 115 .
  9. ^ Johann Georg Krünitz: Economic Encyclopedia, or general system of the state-city-house and agriculture, in alphabetical order: With 15 coppers. from beer to flower. Fifth part . Joseph Georg Traßler, printer, bookseller and art dealer, 1787, p. 555 ( limited preview in Google Book search).
  10. ^ Annibale Antonini: Dictionnaire françois, latin & Italien: contenant non seulement un abregé du dictionnaire de L 'Academie mais encore tout ce qu' ily a de plus remarquable dans les meilleurs lexicographes ... François Pitteri, 1752, p. 70 ( limited preview in Google Book search).
  11. ↑ Johann Rottenhöfer: New complete theoretical-practical instruction in the fine culinary art with special consideration of the stately and. home cooking: Illustrirt v. Em. Drexler . Braun & Schneider, 1859, p. 278 ( limited preview in Google Book search).
  12. ↑ Henriette Davidis: Practical cookbook . Reprint of the Berlin edition published by Herlet-Verlag, Augsburg 1997, p. Chapter 7.22 and other entries .
  13. ↑ Richard Hering: Herings Lexicon of the Kitchen. Internationally recognized reference work for modern and classic cuisine. Ed .: F. Jürgen Herrmann. 25th edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 , p. 289 .
  14. ^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( limited preview in Google Book Search).
  15. ^ Frenzel Ralf: The kitchen bible The encyclopedia of culinary arts . new edition. Tre Torri Verlag, Wiesbaden 2015, ISBN 978-3-944628-82-0 , p. 115 .
  16. ↑ Richard Hering: Herings Lexicon of the Kitchen. Internationally recognized reference work for modern and classic cuisine. Ed .: F. Jürgen Herrmann. 25th edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 , p. 333 .