Fricassee Of Poultry Wings, Princesse

This dish is recommended, particularly, for service in places where quite a large number of roasted fowl are carved before they are served. The roasted wings are undesirable portions, but cooked after this recipe they are delicious.

8 chicken wings 4 tablespoonfuls of butter 4 tablespoonfuls of flour ½ teaspoonful of salt ½ teaspoonful of pepper 1 cup of thin cream

1 cup of chicken broth Yolk of 1 or more eggs 2 tablespoonfuls of cream 1 cup of rice, boiled dry 1 pint of cooked peas

Cover the wings with boiling water and let simmer until tender. The water should be reduced to little more than a cup. Make a sauce of the butter, flour, salt, pepper, cream, and broth. Let the wings stand in the sauce over hot water, close covered, for some time. Add the yolks, beaten and mixed with the cream. Dispose the rice in a mound in the center of a dish (or in the same way on individual plates).

Set the wings on the rice, and pour over a part of the sauce. Turn the peas around the rice. Serve the rest of the sauce in a bowl.