Thanks to the devoted efforts of a host in a consumer program on Norwegian television, we can finally get hens in the stores here again and I can finally make one of my childhood’s big dinner favorites, hen fricassé. To make the dish with chicken will never, ever be the same – Ted
Meat of half a cooked hen
250 g  deep-frozen peas
1 bunch of parsley
2 tablespoons butter
2 tablespoons flour
2 – 3 dl [0,4 – 0,6 pt] chicken broth
1 – 2 dl [0,2 – 0,4 pt] cream
1 -2 egg yolks
 Remove the skin and cut the meat from the bones of the hen and cut the meat into serving pieces. Warm the meat and the boiled carrot pieces in the broth. If you use raw carrots, cut into small cubes and cook by them selves in some more of the broth. Add the peas just before the carrots are tender.
 Melt butter for the sauce, stir in flour and let it simmer over low heat without getting browned. Add warm, strained broth and stir well. Let the sauce boil a few minutes.
 Whisk in cream and egg yolks together carefully and stir them into some of the hot sauce. Pour the mixture back into the sauce and keep it just below the boiling point for a few minutes. Season the sauce with salt and pepper.
 Place meat and vegetables in a deep, warm serving dish and pour the sauce on top and sprinkle with parsley.
Serve hot with boiled potatoes or boiled rice.