Chicken Fricassee

Ingredients

• two chickens
• two slices of lean ham
• two small eschalots
• a few blades of mace
• pepper
• salt
• a little water
• half a pint of cream
• a lump of butter the size of a walnut
• rolled in flour

Method

1. 1

   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.

2. 2

   Season fowls with pepper and salt.

3. 3

   Add a little water.

4. 4

   When about half done, add half a pint of cream and a lump of butter rolled in flour.

5. 5

   Keep the fricassee constantly stirring till done.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 28. The excerpt below is the record exactly as published.

Chicken Fricassee. “Take two chickens, cut up, and lay them in skil- let, 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 walnut, rolled in flour

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