For Fricasse

• 3 cups leftover shredded turkey, chicken or other fowl
• 1½ cups turkey or chicken broth
• 2 egg yolks
• ¹⁄₈ tsp freshly-grated nutmeg
• ¹⁄₈ tsp freshly-grated mace
• 2 tsp vinegar
• parsley to garnish (optional)

Serving Suggestion

• "sopps" (toasted or fried bread) or "sippets" (pieces of toasted or fried bread)
• potatoes or rice

1. Melt butter in large saucepan over medium heat
2. Add turkey meat or other fowl and cook until slightly browned, 5 minutes
3. Add stock and bring to a simmer
4. Meanwhile, in a small bowl, whisk together egg yolks, salt, nutmeg, mace and vinegar
5. Add the egg mixture into the pan of simmering stock and allow to cook and thicken, 2-3 minutes
6. Remove from heat and serve over "sops" (pieces of fried or toasted bread) or "sippets" (small pieces of fried or toasted bread). Alternatively, this also goes well over rice or potatoes