Chicken Cutlets a la Fricassee

Ingredients

• Cook a young chicken until well done
• Put in a saucepan a tablespoon butter
• two tablespoons flour
• one and a half cups milk
• add one pair of sweetbreads
• half pound of mushrooms
• add half cup cream

Method

1. 1

   Cook a young chicken until well done; take the breast and shape in nice cutlets.

2. 2

   In a saucepan, melt butter, add flour, and milk; beat until creamy.

3. 3

   Add parboiled sweetbreads and cooked mushrooms.

4. 4

   Heat cutlets in the sauce, arrange on a platter, garnish, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 287. The excerpt below is the record exactly as published.

Cook a young chicken until well done; take the breast and shape in nice cutlets. Put in a saucepan a tablespoon butter, two tablespoons flour, one and a half cups milk; beat the sauce until nice and creamy; add one pair of sweetbreads that have been parboiled and cut in dices, and half pound of mushrooms that have also been cooked and cut in dices. (If cocks’ combs are at hand they also can be added to the sauce.) Put the cutlets into the sauce to get hot, then arrange them nicely on the platter, dish one resting on top of another; put a paper frill in [each of the cutlets and add half cup cream

Cook this with the app: pantry check, scaling, and the assistant.