Braise a chicken. Cut the fillets out of the breast
into as many cutlets as you want for your entree.
Make some white sauce with cream and aspic. Sauce
the cutlets on one side ; set them to cool, and then
sauce them on the other. Put a little aspic in the
bottom of a dish ; when set, put the cutlets all one
way on the dish, and then cover them with aspic.
When cold, cut them out and dish them on a border
of aspic. Serve with Russian salad in the centre and
croutons of aspic round.
Fricassee of Chicken.
(American Recipe.)
Clean, wash, and cut up the fowls, which need not
be so tender as for roasting. Lay them in salt and
vvater for half an hour. Put them in a pot with
enough cold water to cover them, and half a pound
of salt pork cut into thin strips. Cover closely, and
let them heat very slowly ; then stew for over an
hour, if the fowls are tender. Chickens used for
this purpose have occasionally required four hours
stewing, but they were tender and good when done.
Only put them on in time, and cook very slowly ; if
they boil fast, they toughen and shrink into uneatable-
ness. When tender, add a chopped onion or two,
parsley, and pepper. Cover closely again, and, when
it has heated to boiling, stir in a teacupful of milk, to
which have been added two beaten eggs and two
tablespoonsful of flour✪ Fricassee of Chicken (American Recipe). Boil up fairly ; add a great
FRICASSEE OF CHICKEN. 205
spoonful of butter. Arrange the chicken neatly in a
deep dish, pour the gravy over it, and serve. In this,
as in all cases where beaten ^^ is added to hot
liquor, it is best to dip out a few spoonsful of the
latter, and drop a little at a time into the Qgg, beat-
ing at the same time, that it may heat evenly and
gradually before it is put into the scalding contents
of the saucepan or pot. Eggs managed in this way
will not curdle, as they are apt to do if thrown sud-
denly into hot liquid.
Fricassee of Chicken.
(Fi-ench Recipe.)
In France, this dish is made with a whole chicken.
As it must be a delicate white, care must be taken to
select a chicken with a white skin. The trussing
must be as for boiling.
Have a shallow stewpan, melt in it a piece of
butter, and stir in an ounce of flour. Add enough
tepid water to make the liquid reach halfway up the
chicken when laid on its side ; a pinch of salt and a
small piece of lemon peel are to be put in. Put a
buttered paper over the stewpan, and over that its
cover. Let it simmer for three hours ; turn the
chicken on the other side, and put in either oysters, or
button mushrooms, or button onions ; simmer again,
and when done (that is quite tender but not in rags),
take it out, put it on a dish, and keep warm whilst you
reduce the sauce if too thin, or make the sauce richer
by the addition of some cream✪ Fricassee of Chicken (French Recipe). The garnish of
oysters or mushrooms, &c., must be placed round the
2o6 POULTRY.
chicken. As a chicken makes about six helps or
rations, allow three oysters to each ration, four
mushrooms, and two onions. It is a good plan to rub
the chicken with lemon juice, and to blanch in boiling
water for three minutes before putting in the stewpan.
This is a far better dish than the English boiled
fowl.
Plain Fowl Pillau. ✪ Plain Fowl Pillau
Page 85 · 3 recipe records on this page
Presented as published in 1882. 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
Braise a chicken. Cut the fillets out of the breast into as many cutlets as you want for your entree. Make some white sauce with cream and aspic. Sauce the cutlets on one side ; set them to cool, and then sauce them on the other. Put a little aspic in the bottom of a dish ; when set, put the cutlets all one way on the dish, and then cover them with aspic. When cold, cut them out and dish them on a border of aspic. Serve with Russian salad in the centre and croutons of aspic round.
Fricassee of Chicken.
(American Recipe.)
Clean, wash, and cut up the fowls, which need not be so tender as for roasting. Lay them in salt and water for half an hour. Put them in a pot with enough cold water to cover them, and half a pound of salt pork cut into thin strips. Cover closely, and let them heat very slowly ; then stew for over an hour, if the fowls are tender. Chickens used for this purpose have occasionally required four hours stewing, but they were tender and good when done. Only put them on in time, and cook very slowly ; if they boil fast, they toughen and shrink into uneatableness. When tender, add a chopped onion or two, parsley, and pepper. Cover closely again, and, when it has heated to boiling, stir in a teacupful of milk, to which have been added two beaten eggs and two tablespoonsful of flour. Boil up fairly ; add a great
FRICASSEE OF CHICKEN. 205
spoonful of butter. Arrange the chicken neatly in a deep dish, pour the gravy over it, and serve. In this, as in all cases where beaten egg is added to hot liquor, it is best to dip out a few spoonsful of the latter, and drop a little at a time into the egg, beating at the same time, that it may heat evenly and gradually before it is put into the scalding contents of the saucepan or pot. Eggs managed in this way will not curdle, as they are apt to do if thrown suddenly into hot liquid.
Fricassee of Chicken.
(Fi-ench Recipe.)
In France, this dish is made with a whole chicken. As it must be a delicate white, care must be taken to select a chicken with a white skin. The trussing must be as for boiling.
Have a shallow stewpan, melt in it a piece of butter, and stir in an ounce of flour. Add enough tepid water to make the liquid reach halfway up the chicken when laid on its side ; a pinch of salt and a small piece of lemon peel are to be put in. Put a buttered paper over the stewpan, and over that its cover. Let it simmer for three hours ; turn the chicken on the other side, and put in either oysters, or button mushrooms, or button onions ; simmer again, and when done (that is quite tender but not in rags), take it out, put it on a dish, and keep warm whilst you reduce the sauce if too thin, or make the sauce richer by the addition of some cream. The garnish of oysters or mushrooms, &c., must be placed round the
2o6 POULTRY.
chicken. As a chicken makes about six helps or rations, allow three oysters to each ration, four mushrooms, and two onions. It is a good plan to rub the chicken with lemon juice, and to blanch in boiling water for three minutes before putting in the stewpan. This is a far better dish than the English boiled fowl.
Plain Fowl Pillau.
Records on this page
Fricassee of Chicken (American Recipe)Fricassee of Chicken (French Recipe)Plain Fowl Pillau