SIMPLEK MODE TOR FRICASSEE.
Prepare the chicken as before, put it in a stewpan
with half a pint of water, one large or four small
onions, two sprigs of parsley, a pinch of nutmeg, a
scant teaspoonful of salt, a saltspoonful of pepper ; lay
in the chicken ; cook as before. When done, take it
out, put a tablespoonful of butter and a small one of
flour into a small saucepan ; cook till they bubble,
strain the gravy from the chicken, to this, stir till
smooth, add the yolks of two eggs✪ Simple Mode for Fricassee, beaten with a table-
spoonful of milk ; when it has cooled one minute stir
in a hot spot but do not boil ; pour this sauce over the
chicken, arranged as in last recipe. The mushrooms
may be added or not, as convenient.
Little squares or crescents of rough puff paste, baked
and laid round either of these fricassees are a very nice
addition and serve to garnish.
PRICASSEE OF YEAL
Is made in the same way, but is improved by forcemeat
balls, poached (see recipe), and laid round.
SALMI OF DUCK OR GAME.
Strictly speaking, a salmi differs from warmed-over
duck or game, because the birds are only supposed to
be half cooked on purpose for it.
Entrees. 1 67
But, as a matter of fact, an excellent salmi can be
prepared from birds that have already done duty for
dinner, provided they were not overcooked and the
sauce made very rich.
Cut up the cold bird into neat joints, take away all
skin and gristle, take all bones that are bare of meat,
bruise them well ; lay the meat in a saucepan and put it
aside; lay the bones, skin and trimmings with any gravy
in another saucepan, into which put a small carrot, an
onion, a teaspoonful of salt, quarter one of pepper, two
sprigs of parsley, a clove, a blade of mace, a bay leaf, a
saltspoonful of thyme, an ounce of butter. The carrot
and onion, must be cut very fine. Let all these fry in the
butter till they are all colored light brown, then put in
half a pint of broth or water and a gill of wine, red or
white, with one lump of sugar. Let all stew, well
covered, till reduced to one-half ; then make half a pint
of brown sauce (see recipe), if you have none ready;
put it to the bones and vegetables, let them stew an-
other half hour. Then strain, taste if seasoned enough,
and pour into the saucepan with the meat. Leave them
a quarter of an hour to come back to boiling point, but
not to boil. Dish the bird, let the sauce boil fast to re-
duce it, skimming it well. When there is only enough
to serve with the meat pour it over it ; serve with fried
sippets round the dish, on each of which may be a stoned
olive, or half a spoonful of red currant jelly if approved.
SALMI SAUCE.
The sauce made as above is called by professional
cooks ^^ Salmi Sauce"; it is not troublesome to make,
and is equally good for warming over slices of cold beef
or mutton.
1 68 Practical Recipes,
salmo:n' croquettes. ✪ Salmon Croquettes
Page 86 · 2 recipe records on this page
Presented as published in 1885. 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
SIMPLER MODE FOR FRICASSEE.
Prepare the chicken as before, put it in a stewpan with half a pint of water, one large or four small onions, two sprigs of parsley, a pinch of nutmeg, a scant teaspoonful of salt, a saltspoonful of pepper ; lay in the chicken ; cook as before. When done, take it out, put a tablespoonful of butter and a small one of flour into a small saucepan ; cook till they bubble, strain the gravy from the chicken, to this, stir till smooth, add the yolks of two eggs, beaten with a tablespoonful of milk ; when it has cooled one minute stir in, but do not boil ; pour this sauce over the chicken, arranged as in last recipe. The mushrooms may be added or not, as convenient.
Little squares or crescents of rough puff paste, baked and laid round either of these fricassees are a very nice addition and serve to garnish.
FRICASSEE OF VEAL
Is made in the same way, but is improved by forcemeat balls, poached (see recipe), and laid round.
SALMI OF DUCK OR GAME.
Strictly speaking, a salmi differs from warmed-over duck or game, because the birds are only supposed to be half cooked on purpose for it.
Entrees. 1 67
But, as a matter of fact, an excellent salmi can be prepared from birds that have already done duty for dinner, provided they were not overcooked and the sauce made very rich.
Cut up the cold bird into neat joints, take away all skin and gristle, take all bones that are bare of meat, bruise them well ; lay the meat in a saucepan and put it aside; lay the bones, skin and trimmings with any gravy in another saucepan, into which put a small carrot, an onion, a teaspoonful of salt, quarter one of pepper, two sprigs of parsley, a clove, a blade of mace, a bay leaf, a saltspoonful of thyme, an ounce of butter. The carrot and onion, must be cut very fine. Let all these fry in the butter till they are all colored light brown, then put in half a pint of broth or water and a gill of wine, red or white, with one lump of sugar. Let all stew, well covered, till reduced to one-half ; then make half a pint of brown sauce (see recipe), if you have none ready; put it to the bones and vegetables, let them stew another half hour. Then strain, taste if seasoned enough, and pour into the saucepan with the meat. Leave them a quarter of an hour to come back to boiling point, but not to boil. Dish the bird, let the sauce boil fast to reduce it, skimming it well. When there is only enough to serve with the meat pour it over it ; serve with fried sippets round the dish, on each of which may be a stoned olive, or half a spoonful of red currant jelly if approved.
SALMI SAUCE.
The sauce made as above is called by professional cooks ^^ Salmi Sauce"; it is not troublesome to make, and is equally good for warming over slices of cold beef or mutton.
1 68 Practical Recipes,
salmo:n' croquettes.
Records on this page
Simple Mode for FricasseeSalmon Croquettes