Chicken Fricassee

Ingredients

• Prepare a chicken as directed
• a tablespoonful of butter
• one of flour
• half a pint of water or broth
• two sprigs of parsley
• a pinch of grated nutmeg
• four small onions
• a small teaspoonful of salt
• a saltspoonful of white pepper
• the yolks of two eggs
• a tablespoonful of milk
• a dozen small mushrooms

Method

1. 1

   Cut the chicken into pieces and boil for 1-2 minutes, then drain.

2. 2

   In a stewpan, melt butter and flour, add water or broth, parsley, nutmeg, onions, salt, and pepper.

3. 3

   Add chicken, cover, and simmer.

4. 4

   After one hour for young chicken or two for old, strain the sauce, add mushrooms, and boil for one minute.

5. 5

   Beat yolks with milk, cool the sauce slightly, stir in yolks, and heat gently until thick.

6. 6

   Arrange chicken on a dish, pour sauce over, and serve.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 85. The excerpt below is the record exactly as published.

CHICKEK FRICASSEE. Prepare a chicken as directed (see preparation of poultry). Cut each leg and wing in two at the joint ; cut the back in two; the stomach makes one piece. With the gizzard and neck there should be thirteen pieces. Throw the pieces into boiling water for one or two minutes, take out and drain them. Put in a stewpan a tablespoonful of butter, one of flour ; when they bubble add half a pint of water or broth, two sprigs of parsley, a pinch of grated nutmeg, four small onions, a small teaspoonful of salt, a saltspoonf ul of white pepper, then the chicken. Coyer closely, and when it reaches the boiling point draw aside where it will simmer slowly and not burn. Shake it round every few minutes. If slowly cooked and closely covered, the sauce will not dry away much ; if it should do so, add a little more broth or boiling water. When it has cooked one hour, if young, it will be done ; if an old fowl it will take two. Take up the meat and keep it hot, strain the sauce, un- less the onion is liked in it. Put it back in the stewpan with a dozen small mushrooms and a little of their liquor, let it boil one minute, then beat the yolks of two eggs with a tablespoonful of milk

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