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La Fricassée

To give body to a soup

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Preparation info
    • Difficulty

      Easy

Appears in

By Jeanne Strang

Published 1991

  • About

Ingredients

  • 2–3 tablespoons sliced vegetables
  • 1 tablespoon goose or duck fat

Method

A fricassée is often made with the same vegetables as are being used in the soup; you can either extract some from the soup half way through the cooking or start with raw ones. Do not include potato or dried pulses, or tender vegetables like peas or beans, but keep to onions, carrots, turnips, leeks or tomatoes which all colour well.

Chop the onion and slice the other vegetables

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