Frikase is beautiful Diary

Basically for scarecrows, first cut the meat, fry it quickly and then simmer along with the vegetables and mushrooms and serve with light or red sauce and pasta or rice. Most often we use chicken, which can be found in both original ancient and modern recipes, but in reality we can prepare scary with all kinds of meat, including fish or seafood, as well as know versions quite good vegetarian and even vegan. The name of the dish is entirely French. What exactly it means, we can not say for sure, but it is assumed that it is a cut from the French terms frire (fruit) and casser or quasser (dissect). Connoisseurs most often describe the dish as a French stew, most often with white or light sauce. Legendary Julia Child in her book Mastering the Art of French Cooking describes frikaseen as “something between cooking and boiling”, which is actually the best description possible. Do not add juice to the pot and boil it with the liquid from the beginning. In a classic frying pan, we really stir the sliced ​​meat first, so that it does not turn brown quickly, then we add broth or water and cook until the end of the cooking, together with the sliced ​​mushrooms and some vegetables. Often with asparagus that is over for this year, or fresh peas. According to some modern recipes, meat should be cooked to the end, to a brown crust, but classic recipes require that both meat and vegetables remain light, without any caramelization. The process of frying and then boiling is already found in ancient recipes, such as those from the earliest version of the medieval French cookbook Le Viandier, published around 1300! But it was not until 1490 that the process was first called “friquassee” in the printed edition of Le Viandier cookbook.

Either way, the delicious dish has become known around the world and is known to have been fully adored by Abraham Lincoln, the 16th President of the United States. Although he was a Republican. In the Caribbean, where the dish was brought by immigrants from the south of France and Spain, the dish is extremely popular even today, but it is prepared in the aforementioned red way, based on tomatoes and red wine, which is definitely an idea worth it. trying. Interesting is a 19th-century California recipe for fricaso de pollos a la española, in which pieces of meat are first fried with chopped onions, onions, garlic and mushrooms, followed by tomatoes with olives, fresh herbs and olive oil. There are two other dishes of the same name, but completely different. Tunisian is a type of salted donut, sliced ​​and stuffed with tuna, boiled eggs, olives and hot red sauce and potatoes. Bolivian, on the other hand, is a soup made from pork ribs, corn, potatoes, onions and garlic and is known as a dish that follows cats.

Scary chicken in white with mushrooms and young peas

Ingredients for 4 people

• 800 g chicken

• 1 onion

• 1 carrot

• 200 gr brown mushrooms

• 100 gr peeled peas

• 2 cloves garlic

• 1 bay leaf, thyme

• 1 dl dry white wine

• 1 dl cooking cream

• 1 bunch of parsley

• olive oil, sea salt, freshly ground pepper


1. Cut the meat into smaller cubes or transversely into strips. Peel and chop the onion. Grate the carrot and cut into thin rings. Clean the samples and cut them into slices. Peel a squash, grate it and slice it. In a large skillet pour two tablespoons of oil and add the onion and carrot. Add and fry until the onion is glazed, but not fried. Add the meat, garlic and mushrooms and sauté (roast) so that the meat is fried but not fried and the mushrooms release the liquid. When it boils completely, pour the contents of the pan with wine and fry stirring it to boil the wine.

2. Add peas, bay leaf and thyme, salt and pepper and add 3 dl of hot water. Cover and simmer over low heat to soften the meat, peas and all other ingredients. Add the cream, mix well and open very slowly until the sauce thickens slightly. Meanwhile, finely chop the parsley to which you can add a little dill and put them all together in a bowl and mix well. Set aside and wait for the flavors to come together, then serve with pasta or boiled and frightened rice also wonderfully served with freshly baked potatoes, like fireworks.

Preparation and cooking time: 40 minutes

Cream soup with cereal and carrots

We need:

• 200 gr of washed grain,

• 1 large carrot,

• 1 small onion,

• 2 cloves garlic,

• 1 bunch of parsley,

• 2 chandelier branches,

• 1 bunch of chickpeas,

• 1 dl cooking cream,

• olive oil,

• freshly ground sea salt and pepper, nutmeg.


Peel and grate the onion, grate and grate the carrot into slices and peel the garlic. If necessary, cut the grain into thick stalks and shred the leaves. Put the onion together with the carrot in a pot with a little oil, add it and fry it until the onion becomes glassy. Add coarsely chopped garlic and minced cereal leaves. When the grain is completely reduced, add the parsley, dill and chickpeas and pour half a liter of hot water. Stir and when it boils add the cream. Then set aside and grind everything together with a mixer. Grind some nutmeg in the soup, mix and serve.

Cherry pudding from old bread

We need it

• 240 g white bread or bun

• 3 dl of milk

• 6 eggs

• 160 g of apples

• 200 g cherries without grains

• 100 g of sugar

• 1 vanilla tail,

• whipped cream


Grind the bread for a few days, soak it in milk and let it stand for 10 minutes. When the bread is well soaked in the milk, shake it all together in a blender. Add the egg, sugar and vanilla ingredients and sauté all together. Peel an apple, grate it and squeeze the juice. Add the washed and seedless cherries and return the blender in just a few moments. Fill the ceramic pots with the prepared mixture and place them in a pot with a little water. Bring to the boil and simmer until the mass is cracked. Cool slightly, garnish with whipped cream and serve.


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