Chicken Fricassee

Ingredients

• Take two chickens, cut up
• two slices of lean ham
• two small eschalots
• a few blades of mace
• season fowls with pepper
• and salt
• Add a little water
• add half a pint of cream
• a lump of butter the size of a walnut
• rolled in flour

Method

1. 1

   Cut up chickens and lay in skillet with ham, eschalots, and mace.

2. 2

   Season with pepper and salt, add a little water.

3. 3

   When half done, add cream and butter rolled in flour.

4. 4

   Stir constantly until done.

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 3. The excerpt below is the record exactly as published.

Chicken Fricassee.— Take two chickens, cut up, and lay them in skillet, with two slices of lean ham, two small eschalots, and a few blades of mace. Then season fowls with pepper and salt. Add a little -water. When about half done, add half a pint of cream and a lump of butter the size of a wal¬ nut, rolled in flour

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