Chicken Fricassee With Oysters

Ingredients

• Boil chicken until tender
• 3 quarts of water
• season with salt
• 2 bay leaves
• 1 onion
• a piece of mace
• 2 dozen oysters
• ½ pound butter
• ½ pound of flour
• the yolks of 2 eggs
• the juice of 1 lemon
• some cream

Method

1. 1

   Boil chicken until tender, then remove and cool.

2. 2

   Boil oysters in their liquor, drain, and save the liquor.

3. 3

   In a saucepan, melt butter, add flour, then chicken and oyster broth.

4. 4

   Cook until thick.

5. 5

   Mix yolks, cream, and lemon juice, then combine with the sauce.

6. 6

   Cut chicken into pieces, add oysters, and pour sauce over when ready to serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 100. The excerpt below is the record exactly as published.

Chicken Fricassee With Oysters. Boil chicken until tender in 3 quarts of water, season with salt, 2 bay leaves, 1 onion, a piece of mace. Remove the chicken and set aside to cool. Have 2 dozen oysters come to boiling point in their liquor. Drain the oysters and save the liquor, put % pound butter in a saucepan; when melted add % pound of flour, then chicken and oyster broth ; the latter should be strained. Cook until a thick sauce ; mix in a bowl the yolks of 2 eggs, some cream and the juice of 1 lemon

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