Chicken Fricasse a' la Reine

Ingredients

• two fine, tender, raw chickens
• one quart of cold water
• one and a half pinches of salt
• half a pinch of pepper
• two cloves
• one bay-leaf
• a light bouquet
• one and a half ounces of butter
• three tablespoonfuls of flour

Method

1. 1

   Cut the chickens into twelve even pieces and place in a sautoire with cold water.

2. 2

   Boil, skim, and season with salt, pepper, cloves, bay-leaf, and bouquet.

3. 3

   Boil slowly for twenty-five minutes.

4. 4

   In another saucepan, melt butter, add flour, and mix without browning.

5. 5

   Strain the broth into a bowl, return chicken to sautoire, and keep warm.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 207. The excerpt below is the record exactly as published.

Chicken Fricasse a' la Reine. — Cut up two fine, tender, raw chickens into twelve even pieces. Place them in alarge sautoire, with one quart of cold water, on a brisk fire ; as soon as it comes to a boil, thoroughly skim. Season with one and a half pinches of salt, half a pinch of pepper, two cloves, and one bay-leaf, also a light bouquet (No. 254). Let boil slowly for twenty-five minutes. ' Place in another saucepan one and a half ounces of butter, which you melt on the hot range, add to it three table- spoonfuls .of fl

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