Our last assignment for the week: chicken fricassee, cheddar leek soup, and rice pilaf. The soup started to get grainy but adding cream to the mixture while cooking helped save it. I added some parsley and cayenne pepper for color. The chicken was well cooked and the sauce had the right consistency, full of flavor. There was a hint of the fresh tarragon we put in the sauce which was a nice touch. The rice pilaf was tender but was over-salted for my tastes though.
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