Bremen Chick Ragout

Look forward to this fine asparagus recipe:

Put chickens in the boiling water. Please take large saucepan. Add salt, peeled onion, cleaned, chopped greens and veal tongue in the same way. After about 30 to 40 minutes the chickens are cooked. Skin. Remove meat from bones and cut into pieces.

Do the tongue for another 45 minutes. It is cooked when the tip is soft. Take out. Quench with cold water. Peel off skin. Cut meat into slices. Place sweetbreads briefly in boiling water. Remove. Remove veins. Now do about 20 minutes more. Also cut into slices and keep warm.

For the sauce, heat butter. Add flour. Stir. Pour in chick broth. Make 7 min. Season with salt, juice of one lemon and sugar. Mix egg yolks with white wine. Stir into the sauce. Then do not make any more. Heat meat, drained mushrooms and asparagus tips in the sauce. Add peeled onion steamed in butter for 10 min.

Serving:

As a drink:

Menu 1/355

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