Chicken Fricassee

Ingredients

• Dress, clean and cut up a fowl into eleven pieces
• four tablespoons butter
• one cup liquid in which chicken was cooked
• a cup of cream or milk
• two or three yolks of eggs
• season with salt and pepper

Method

1. 1

   Brown the chicken pieces in butter, then add boiling water to cover and a bouquet of herbs.

2. 2

   Simmer until tender.

3. 3

   Make a sauce with butter and flour, add the chicken cooking liquid slowly, season, and mix in cream or milk with beaten yolks.

4. 4

   Heat until thickened but do not boil.

5. 5

   Serve chicken on toast with gravy.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 28. The excerpt below is the record exactly as published.

CHICKEN FKICASSEE. Dress, clean and cut up a fowl into eleven pieces ; two drumsticks, two second joints, two wings, two breasts, three back pieces. LABORATORY COOK HOOK. 51 Put the pieces in a sauce pan with lour tablespoons butter : let them brown slightly on both sides, but use care thai they do not burn. When a little colored, add enough boiling water to cover, and a bou- quet of herbs, salt and pepper. Simmer until tender. Make a sauce of two tablespoons butter and four of Hour; add to it slowly one cup liquid in which chicken was cooked; season with salt and pepper; re- move from the tire, and when slightly cooled add a cup of cream or milk, beaten with two or three yolks of eggs

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