Chicken Fricassee with Mushrooms

Ingredients

• Cut a tender chicken into the usual joints
• a handful of finely sliced preserved mushrooms
• a small onion stuck with a clove
• half a carrot
• a bouquet of parsley
• about a gill of stock
• a yolk of egg
• three table-spoonfuls of cream
• the strained juice of half a lemon

Method

1. 1

   Cut a chicken into joints, season, and sprinkle with flour.

2. 2

   Dip in clarified butter and place in a paper-bag with mushrooms, onion, carrot, and parsley.

3. 3

   Pour over stock, close the bag, and cook for 35 to 40 minutes.

4. 4

   Mix egg yolk with cream and lemon juice, strain the bag's liquor into it, and pour over the chicken.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.

hicken Fricassee, with Mushrooms. Cut a tender chicken into the usual joints, trim each neatly, and cut off any pro- jecting bones; season with salt and pepper, and sprinkle over with very little flour, then dip each piece of chicken into clarified butter, and slip into a well oiled “Express” paper-bag, together with a handful of finely sliced preserved mushrooms, also a small onion stuck with a clove, half a carrot, and a bouquet of parsley ; pour over about a gill of stock. Close up the end of the bag, fold over and fasten with clips, then place on a wire grid and cook in a moderate oven from 35 to 40 minutes, according to quantity cooked. Stir a yolk of egg in a small basin with three table-spoonfuls of cream ; to this add the strained juice of half a lemon

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