Friar's Chicken Soup.— Cut up three
nice plump chickens, or a couple of young fowls.
Put them into a saucepan, with the broth from
the boiling of a knuckle of veal, or two quarts
4)f water if more convenient. Bhred some
l>arsley, and when the chickens have been boil-
ijig half an hour, put them into the saucepan,
and simmer another half hour, when stir in the
« luile of four well-beaten eggs✪ Friar's Chicken Soup, and remove at
once from the lii-e. Flavour to taste, with salt
and pepper. Probable cost, according to season.
Friar's Omelet. — Make a light batter of
three eggs, two table-spoonfuls of butter
(melted), two of sugar, and half a dozen stewed
apples, reduced to a pulp. When well beaten
together, fry as an omelet in butter. Time, ten
minutes. Probable cost, 8d.
Fricandellans.— Take two pounds of
beef, tender, and free from bone, gristle, or fat ;
mince, and then pound it with twelve ounces of
slu-ed suet ; flavour with salt, black pepper, and
a small pinch of cayenne. When pounded to
a smooth paste, add half a pint of thick cream,
f(jur eggs, well beaten, and as much bread-
crumbs as may be found necessary. Make the
paste up into the usual oblong form, and
boil in boiling stock ten minutes. Probable
cost, 3s. 9d. for this quantity.
Fricandelle, Boiled. — TTse any meat for
tliis dish. If veal, choj) the fat and lean together;
but if mutton, remove the fat, and take butter
instead. Chop one pound of cold roast veal,
season with pepjjer, salt, and a little nutmeg,
^lix bread-crumbs, and break an ounce of
butter into bits with them ; add a little good
veal gravy, and a couple of eggs. Mix well,
and press into a buttered mould. When boiled
tlie fricandelle should be turned out, and served
with a brovsTi gravy over it. Time to boil, one
hour. Probable cost, 4d., exclusive of the cold
' meat. Sufficient, one pound of meat for two or
three persons.
Fricandelles, Fried✪ Fricandelles, Fried.— IVIince first, and
then pound together, beef and suet, in thepropoi-
tion of a quarter of a pound of suet to one poimd
of meat, lloast, or any cold beef may be used, but
[ uncooked meat is best. Smooth to a paste with
I an egg or two, and a little water. Add three
ounces of fine bread-crumbs, a little shred
I onion, salt, and pepper. Make into egg-shaped
balls, and fry, in butter to a delicate brown;
I or, they may be baked vnih a mixture of
I mashed potatoes as a substitute for bread, and
\ fat bacon instead of suet. Time, ten minutes
j to fry. Beef, Is. per pound.
Fricassee Chaudfroid.— Put a nice
plump chicken, trussed as for boiling, into a
I saucepan, with a quart of veal stock, and boil
and skim in the usual way. When done, put
! the chicken on a dish, and boil a pint of the
j stock with a few mushi-ooms, until reduced;
I then, with the stewpan removed from the fire,
j stir in the beaten yolks of four eggs, and half
a pint of cream. Season well with nutmeg,
I pepper, and salt, and stir in the juice of haU' a
I lemon, and a tea-spoonful of pounded suga✪ Fricassee Chaudfroidr.
Stir over the fire for a little time, but do not
boil. Cover the chicken with the sauce, which
should be cut up and piled high in the centre
of a dish. Garnish with aspic jelly. Time,
half an hour- to boil chicken.
Page 556 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Friar's Chicken Soup.— Cut up three nice plump chickens, or a couple of young fowls. Put them into a saucepan, with the broth from the boiling of a knuckle of veal, or two quarts 4)f water if more convenient. Shred some parsley, and when the chickens have been boiling half an hour, put them into the saucepan, and simmer another half hour, when stir in the yolk of four well-beaten eggs, and remove at once from the fire. Flavour to taste, with salt and pepper. Probable cost, according to season.
Friar's Omelet. — Make a light batter of three eggs, two table-spoonfuls of butter (melted), two of sugar, and half a dozen stewed apples, reduced to a pulp. When well beaten together, fry as an omelet in butter. Time, ten minutes. Probable cost, 8d.
Fricandellans.— Take two pounds of beef, tender, and free from bone, gristle, or fat ; mince, and then pound it with twelve ounces of shred suet ; flavour with salt, black pepper, and a small pinch of cayenne. When pounded to a smooth paste, add half a pint of thick cream, f(jur eggs, well beaten, and as much breadcrumbs as may be found necessary. Make the paste up into the usual oblong form, and boil in boiling stock ten minutes. Probable cost, 3s. 9d. for this quantity.
Fricandelle, Boiled. — Use any meat for this dish. If veal, choj) the fat and lean together; but if mutton, remove the fat, and take butter instead. Chop one pound of cold roast veal, season with pepper, salt, and a little nutmeg, Mix bread-crumbs, and break an ounce of butter into bits with them ; add a little good veal gravy, and a couple of eggs. Mix well, and press into a buttered mould. When boiled tlie fricandelle should be turned out, and served with a brown gravy over it. Time to boil, one hour. Probable cost, 4d., exclusive of the cold
' meat. Sufficient, one pound of meat for two or three persons.
Fricandelles, Fried.— Mince first, and
then pound together, beef and suet, in the proportion of a quarter of a pound of suet to one pound
of meat, lloast, or any cold beef may be used, but
[ uncooked meat is best. Smooth to a paste with
I an egg or two, and a little water. Add three
ounces of fine bread-crumbs, a little shred
I onion, salt, and pepper. Make into egg-shaped
balls, and fry, in butter to a delicate brown;
I or, they may be baked with a mixture of
I mashed potatoes as a substitute for bread, and
\ fat bacon instead of suet. Time, ten minutes
j to fry. Beef, Is. per pound.
Fricassee Chaudfroid.— Put a nice
plump chicken, trussed as for boiling, into a
I saucepan, with a quart of veal stock, and boil
and skim in the usual way. When done, put
! the chicken on a dish, and boil a pint of the
j stock with a few mushrooms, until reduced;
I then, with the stewpan removed from the fire,
j stir in the beaten yolks of four eggs, and half
a pint of cream. Season well with nutmeg,
I pepper, and salt, and stir in the juice of haU' a
I lemon, and a tea-spoonful of pounded sugar.
Stir over the fire for a little time, but do not
boil. Cover the chicken with the sauce, which
should be cut up and piled high in the centre
of a dish. Garnish with aspic jelly. Time,
half an hour- to boil chicken.
Records on this page
Friar's Chicken SoupFricandelles, FriedFricandelles, FriedFricassee Chaudfroid