Ingredients
1/2 Chicken cut in small pieces
1 lb ground beef
chicken hearts
3 large carrots cut to 1/2 in pieces
3 celery stalks cut to 1/8 in pieces
4 cups chicken stock
1/5 cup chopped onion
2 Cloves chopped garlic
salt
pepper
1/4 cup flower
2 egg yolks
1/4 cup cream
1/4 cup vegetable oil
Preparation
Cook onion and garlic in vegetable oil until onion is clear. Add chicken stock, celery and carrots and bring to a boil. Form ground beef into 1 inch meat balls and place in boiling water Continue to boil until meat balls are cooked and hold their shape Add chicken pieces and hearts (and chicken gizzards if desired) cover pressure cooker and add rocker-top. When top starts to rock gently turn down heat and continue cooking for 14 minutes.
Cool pressure cooker with running water and remove rocker top when safe. Remove lid and place pot back on lit stove. Bring liquid to a slow boil. Add salt and pepper to taste.
In a separate cup combine flower milk and 2 egg yolks.
Add hot liquid from pot to the flower mixture slowly and while stirring the mixture. Do not let the egg yolks become cooked or stiffen. Continue adding hot liquid until the entire mixture equals about 3/4 cup.
Slowly add the flower/egg mixture to the pot while stirring constantly. Bring to a boil again and check for thickness. The fricassee should slightly thickened and yellow. If not more flower/water mixture to thicken to taste.
Serve over rice.
