Chicken-Calf Fricassee

Ingredients

• 1 Suppenhuhn (ca. 2 kg)
• 2 Bund Suppengrün
• 1 große Zwiebel
• 1 Lorbeerblatt
• Salz
• Pfeffer (aus der Mühle)
• 0.5 Kalbszunge (ca. 250 g)
• 0.5 Kalbsbries (ca. 250 g)
• 200 g champignons
• 50 g getrocknete Morchel
• 600 g Spargel
• 12 Krebsschwänze (küchenfertig)
• Krebspaste (aus der Dose)
• 100 g butter
• 80 g Mehl
• 250 ml trockener Weißwein
• flüssige Schlagsahne
• 1 Spritzer Worcestersauce
• 3 Eigelbe
• 150 g Schlagsahne
• 2 EL Kapern

Instructions

1. 1.

   Wash the soup chicken, place it in a pot and cover with water; bring to a boil once. Remove the chicken and wash again. Discard the broth.

2. 2.

   Soak the morels in warm water.

3. 3.

   Return the chicken to a pot, add cold water, and bring to a boil. Add salt, suppengrün, chopped onion, and bay leaf; simmer over medium heat for about 2 hours.

4. 4.

   Add calf tongue and calf bries with the chicken in the broth and simmer for about 30 minutes. Then remove the tongue and bries, peel them, slice the tongue into fine strips and dice the bries.

5. 5.

   Peel the chicken, separate the meat from the bones, and cut into bite‑sized cubes.

6. 6.

   Whisk butter until foamy, stir in flour, and cook until lightly browned. Add white wine and enough chicken broth to reach a creamy consistency; simmer for another 10–12 minutes. Then add liquid cream and let it thicken slightly.

7. 7.

   Peel the asparagus, trim ends, then boil in salted water with sugar and a splash of lemon juice for about 18–20 minutes. Remove and cut into 2–3 cm pieces; keep warm.

8. 8.

   Clean the mushrooms, slice them, and sauté briefly in butter, drizzling with a little lemon juice. Rinse the soaked morels several times, drain well, and briefly sauté in butter as well. Free the crab tails from their shells and set aside warm. Melt the crab paste in a small saucepan until liquid.

9. 9.

   Arrange chicken meat, mushrooms, morels, calf tongue, bries, and asparagus pieces on warmed plates. Bring the prepared white sauce to a boil, remove from heat, and whisk in egg yolks and liquid cream. Do not let the sauce boil again. Pour the finished sauce over the ingredients and gently mix.

10. 10.

    Garnish with crab tails, sprinkle capers, and drizzle crab butter.