Chicken Fricassee

Ingredients

• Cut the chickens up as for fricassee
• lay them in milk and water
• lay them in milk and water
• put four tablespoonfuls of butter
• add a bruised clove of garlic
• six chives or small green eschalots
• one tablespoonful of minced parsley
• one bay leaf
• six chopped mushrooms
• one pint of brown stock or cream
• add one tablespoonful of flour

Method

1. 1

   Soak chicken in milk and water, dry, season, and fry in butter.

2. 2

   Add garlic, chives, parsley, bay leaf, mushrooms, and stock.

3. 3

   Simmer, thicken gravy, and serve with fried bread.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 33. The excerpt below is the record exactly as published.

CHICKEN FRICASSEE. Cut the chickens up as for fricassee, and lay them in milk and water for an hour; now wipe each piece dry; season lightly with pepper and salt, and dust with flouri The Complete Cook Book. 73 put four tablespoonfuls of butter in a saucepan or a wineglassful of olive oil, and, when hot, fry the chicken a nice brown; then take it out and add to the fat a bruised clove of garlic, six chives or small green eschalots, one tablespoonful of minced parsley, one bay leaf, six chopped mushrooms, one pint of brown stock or cream; pepper and salt to taste; when hot put in the chicken and simmer very slowly ; when tender take out the chicken and pile it high in the center of a hot dish ; add one tablespoonful of flour

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