Pancakes with chicken fricassee served with a creamy curry sauce. Rinse chicken drumsticks, place in a soup pot and cover with vegetable broth. Peel the onion and lard it with a white carnation. Add the onion, bay leaf, black peppercorns and a generous pinch of salt, put on a lid and boil vigorously once the chicken broth.
The temperature set to medium, and the chicken wings in about 30 minutes to cook at all. Stir for pancake flour with 1 / 4 L milk smooth and stir in eggs. The batter with salt and swell about 30 minutes. Heat the margarine in a nonstick pan in portions, and either four thin pancakes, like to see in the picture above, or bake two thicker pancakes. Broth from the chicken legs lift, let cool slightly, remove the meat and cut into bite-size pieces. Boil for 0.1 L milk curry sauce. Continue reading