Chicken Fricassee with Forcemeat Balls

Ingredients

• Cut a well-cleaned chicken of 3 or 4 pounds
• 2 onions
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• 2 ounces butter
• 2 tablespoonfuls flour

Method

1. 1

   Cut the chicken into pieces, cover with boiling water, and add onions, salt, and pepper.

2. 2

   Cook until tender.

3. 3

   Melt butter, add flour, and strain the chicken broth into this mixture.

4. 4

   Cook for 10 minutes, taste, and adjust seasoning.

5. 5

   Serve chicken with sauce and forcemeat balls.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 244. The excerpt below is the record exactly as published.

Cut a well-cleaned chicken of 3 or 4 pounds into 10 pieces and place in a saucepan ; add 1 even tablespoonful salt, 1 even teaspoonful pepper, 2 onions, cover with boiling water, and cook till tender ; then mix 1 table- spoonful flour with 1 ounce butter, and add it to the fricassee. Ten minutes before serving mix 1 pint of prepared flour with 1 tea- spoonful butter, 1 gill of milk, 2 whole eggs and 1 yolk into a stiff batter ; cut with a tablespoon small portions from the batter, drop them into the fricassee, cover and boil 6 minutes ; then remove in- stantly the saucepan to side of stove, where they stop boiling. In serving arrange the chicken on a warm dish, and lay the dumplings in a circle around it. Sprinkle 1 tablespoonful fine-chopped parsley over the whole, and serve. The batter will make 12 good-sized dumplings. Chicken Fricassee^ Plain. — Cut a well-cleaned chicken of 3 or 4 pounds into 10 pieces ; place in a saucepan, cover with boiling water; add 1 even tablespoonful salt; cover and cook till tender, which will take from 1 to 3 hours, according to the age of the chicken. Shortly before serving, mix 2 tablespoonfuls flour with 2 ounces butter to a paste; add a little of the chicken broth to the butter and flour ; then add all to the fricassee, cook 10 minutes, and serve with mashed potatoes, creamed corn, succotash, or creamed beans. 364 POULTRY. Chicken Frieassee with Forcement Balls.— Gut a well- cleaned chicken of 3 or 4 pounds into 10 pieces ; place in a sauce- pan; cover with boiling water; add 2 onions, a bouquet, 1 even tablespoonful salt, 1 even teaspoonful pepper ; cover and cook till tender. Melt 2 ounces butter

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