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  • Patty shells filled with asparagus, peas and oxheart cabbage
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    By Claus Meyer

    Patty shells filled with asparagus, peas and oxheart cabbage

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    Servings: 6

    PREPARATION:

    • 1

      Melt the butter in a pot, add the flour and stir into a ball. Add the chicken broth and stir to a boil, making sure to keep it smooth. Let the sauce boil 7-8 minutes.

    • 2

      Combine the egg yolk and cream and whip it into the sauce, bringing it back to boil.

    • 3

      Strain the sauce, season it with salt, pepper, juice and zest of the lemon. The sauce should be creamy and silky smooth.

    • 4

      Rinse the asparagus and cabbage. Pod the peas. Add the vegetables to the sauce and boil for an additional 1-2 minutes.

    • 5

      Heat the patty shells and fill them with the hot fricassee.

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    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom. Bookmark the permalink.
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  • Servings: 6

    PREPARATION:

    • 1

      Melt the butter in a pot, add the flour and stir into a ball. Add the chicken broth and stir to a boil, making sure to keep it smooth. Let the sauce boil 7-8 minutes.

    • 2

      Combine the egg yolk and cream and whip it into the sauce, bringing it back to boil.

    • 3

      Strain the sauce, season it with salt, pepper, juice and zest of the lemon. The sauce should be creamy and silky smooth.

    • 4

      Rinse the asparagus and cabbage. Pod the peas. Add the vegetables to the sauce and boil for an additional 1-2 minutes.

    • 5

      Heat the patty shells and fill them with the hot fricassee.

    Print Friendly
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