Bremen style stewed chickens

Ingredients

• 2 carrots
• 0,25 celery
• 1 leek stalk
• 1 onion
• 4 cloves
• 1 teaspoon salt
• 1,5 liter water
• 1 veal tongue
• 1 thymus pate
• 2 yellow chickens
• 250 grams minced pork
• 2 egg yolks
• 50 grams butter
• 50 grams flour
• 300 milliliters of broth
• 100 grams champignons
• 100 grams green peas
• 100 grams white asparagus
• 1 tablespoon lemon juice
• 125 milliliters white wine
• 100 grams crab meat
• 125 grams shrimps

Preparation method (receipt)

Boil the veal tongue in the 1,5 liter salted water with chopped leek, carrots, celery and lard with clove onion, boil for 2,5 hours and cool in the broth, peel and dice. Blanch the pate in the broth for 10 minutes, cool and dice. Mix the minced pork with yolks, form quenelles with help of a spoon and boil them in the broth. Boil chickens in the broth for 45 minutes, cool in the broth, strain. Fry the butter inthe flour and pour over the broth, stirring occasionally, cook until smooth. Cut off asparagus tips, slice and blanch with green peas in the salted water, drain and pour the cold water. Peel champignons and fry until golden brown, add the white wine, evaporate, mix with sauce, season with lemon juice, add the crab meat. Skin and bone chickens, slice finely, fry in the butter, place into the sauce, add the tongue, quenelles, pate,shrimps, season with yolks, mixed with wine, heat and serve.