1 kg chicken
Salt
1 federation soup-green (vegetables like carrots and such)
1 onion
1 laurel leaf
1 cloves
25 g butter
30 g flour
175 g of pieces of asparagus canned
150 g mushrooms from the glass
4 tablespoon of white wine
1 tablespoon of lemon juice
1 teaspoon of sugar
2 egg yoke
Pepper
Worcester sauce
Preparation
Boil the chicken in 1 1/2 l of saltwater. Add the washed,peeled and diced vegetables to the water. Add the onion,laurel leaf and cloves. Cook for 1 hour. Take the chicken out of the broth and filter the broth. Save 1/2l for later. Then tear or cut chicken meat of the bones and throw away the skin and bones. Melt the butter in the pot and then add the flour while constantly stirring until it is a light yellow. Then gradually add the broth under stirring. Cook for 5 minutes. Add the meat asparagus and mushrooms and bring to a brief boil and remove from heat. Add the wine,lemon juice and sugar and the scrambled egg yoke is added after making sure that the sauce is no longer boiling and is cooling. Taste with salt, pepper, Worcester sauce and lemon juice. Serve with Rice!
Enjoy!!!
I tried to fix the translation as best as I could.Hope everyone understands this recipe.:)