Frenchdinnernut-freeegg-freesoy-freefish-freeshellfish-free
Chicken en Fricassee (French)
From The Landmarks club cook book, 1903
Serves 4
The chicken will be white and excellent, and the sauce is to be poured over it. Mushrooms which have been boiled separately will improve the fricassee if placed in it a few minutes before it is done.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 26. The excerpt below is the record exactly as published.
CHICKEN EN FRICASSEE (FRENCH). The real fricassee must be perfectly white; it will be if the following directions are exactly followed. The chicken must be left entire, well cleaned and tied compactly. Put in a large saucepan a lump of fresh butter ; when it begins to melt mix in two tablespoonfuls of flour, and pour in enough hot water (but not boiling) so that it may cover half of the chicken, when it shall be put in. Mix the sauce well; when it boils put the chicken in and also its neck and head ; a little laurel and lemon peel, all of which should be taken out before serving. After half an hour of slow boiling, the pan being kept well covered, turn the chicken and place around it a dozen small round onions
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Cook this with the app: pantry check, scaling, and the assistant.