Devilled Chicken Fricassee

Ingredients

• Dress, clean, and cut a chicken or young fowl in pieces for serving.
• two slices carrot
• two slices onion
• one stalk celery
• sprig of parsley
• bit of bay leaf
• twelve peppercorns
• one-half tablespoon salt
• Melt four tablespoons butter
• add six tablespoons flour
• Mix one and one-half tablespoons mustard
• one-half teaspoon salt
• one-eighth teaspoon pepper
• grated rind of one-half lemon
• one teaspoon lemon juice
• one teaspoon vinegar
• three teaspoons Worcestershire Sauce
• basting once with one-fourth cup melted butter

Method

1. 1

   Dress, clean, and cut a chicken into pieces.

2. 2

   Cover with boiling water and cook slowly until tender.

3. 3

   Add vegetables halfway through cooking.

4. 4

   Remove chicken, strain liquor, and cool to remove fat.

5. 5

   Brown butter, add flour, then gradually add chicken stock.

6. 6

   Mix in mustard and seasonings.

7. 7

   Dip chicken in sauce, coat with crumbs, and bake until browned.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 20. The excerpt below is the record exactly as published.

twelve peppercorns, bit of bay leaf, sprig of parsley, stalk of celery, one-half onion, and two slices each, carrot and turnip. Remove to hot platter and gar- nish bone with paper frill or slices of cooked vegetables cut in fancy shapes. Serve with Caper Sauce I. or II. CAPER SAUCE I. 4 cup butter 13 cups mutton stock 3 tablespoons flour 4 cup capers Yolk 1 egg Put one-half butter in sauce pan, and, when melted, add flour, and pour on gradually mutton stock freed from all fat. Add capers, egg yolk slightly beaten and remaining butter, bit by bit. 84 What to Have for Dinner. CAPER SAUCEH II. 1 cup butter 1 tablespoon parsley finely 4 cup capers chopped 4 teaspoon salt Few grains pepper Melt butter, and heat very hot without reaching the boiling point. Add capers, parsley and seasonings. MASHED POTATOES. (See p. 44, under Family Dinners, Menu No. X.) CARROTS A LA POULETTE. Wash and-scrape carrots and cut in small cubes; there should be two cups. Cover with boiling water and let stand five minutes. Drain and cook until soft in a small quantity of boiling salted water to which is added one-half tablespoon butter; again drain. Melt three table- spoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one cup white stock and one-half cup cream. Add carrots, and one- half teaspoon lemon juice, and season with salt and pep- per. As soon as thoroughly heated, add yolks two eggs slightly beaten. SALAD CHIFFONADE. Wash one head, each, lettuce and romaine; then drain. Wash and scrape celery and cut in small pieces ; there should be one-half cup. Boil two green peppers, remove seeds, cool and shred. Peel four tomatoes and cut in quarters. Remove pulp from one grape fruit. Arrange lettuce and romaine in salad dish. Arrange peppers in two sections opposite each other; fill remain- Family Dinners. 85 ing sections with tomatoes. Put celery in centre and cover with grape fruit pulp. Pour over French Dress- ing. (See p. 6, under Family Dinners, Menu No. I.) CHOCOLATE SOUFFLE. 2 tablespoons butter 4 cup powdered sugar 2 tablespoons flour (scant) # cup milk 4 teaspoon salt 14 squares chocolate Yolks 3 eggs 2 tablespoons hot water Whites 4 eggs 4 teaspoon vanilla Melt butter, add flour and pour on milk, gradually, while stirring constantly. Bring to boiling point, and add chocolate melted and mixed with sugar and water, to form a smooth paste. Beat yolks of eggs until thick and lemon colored, and add to first mixture; then add salt and cool. Cut and fold in whites of eggs beaten until stiff and dry and add flavoring. Turn into a but- tered baking dish, and bake in a moderate oven from thirty to thirty-five minutes. Serve immediately with Creamy Sauce. This mixture may be baked in individual cases and served with vanilla ice cream. CREAMY SAUCE. 4 cup butter $ teaspoon lemon extract 14 cups powdered sugar 1 teaspoon vanilla Cream the butter; add sugar gradually, beating con- stantly; then add flavoring. By thoroughly beating, this sauce may be made the consistency of whipped cream. 86 What to Have for Dinner. MENU NO. XXI. “Bad cooking diminishes happiness and shortens life.” BorLtep Happock witTH Hor Sauce Tartare. FRENOH FRIED PoTaTOEs. DEVILLED CHICKEN FRICASSE. CHESTNUT BALLs. ARTICHOKES WITH HOLLANDAISE SAUCE. DresseD LETTUCE. Cream CHEESE. Bar-Le-puc CurRRANTS. WAFERS. | CustTarRD PUDDING. Caré& Nor. Family Dinners. 87 BOILED HADDOCK. Clean a fish, leaving on head and tail. Arrange in circular form in a round tin, and tie in cheese cloth. Boil in Court Bouillon to cover, allowing thirty minutes for a fish weighing four pounds. Remove to hot serving dish, and garnish with parsley. Serve hot with Hot Sauce Tartare, COURT BOUILLON. $ cup, each, carrot, onion 6 peppercorns and celery, cut in small 2 cloves pieces 4 bay leaf 2 sprigs parsley 1 tablespoon salt 2 tablespoons butter 2 tablespoons vinegar 2 quarts water Cook carrot, onion, celery and parsley with butter three minutes, add remaining ingredients and bring to boiling point. To be used for stock in which to boil fish. HOT TARTARE SAUCE. 1 tablespoon butter 4 tablespoon, each, capers, 1 tablespoon flour olives, pickles and pars- } teaspoon salt ley, finely chopped 4 cup milk 1 teaspoon lemon juice 4 cup Mayonnaise Dressing Melt butter, add flour, and pour on, gradually, while stirring constantly, the milk. Add capers, olives, pickles, parsley and lemon juice, and lastly Mayonnaise Dress- ing. Heat very hot, but do not allow mixture to reach 88 What to Have for Dinner. the boiling point. This sauce may be served with any boiled or fried fish. FRENCH FRIED POTATOES. Select small potatoes of uniform size. Wash, pare and cut in halves lengthwise. Cut halves in four pieces, lengthwise, and let stand in cold water one hour. Drain and dry between towels, then fry in deep fat from eight to ten minutes. Drain on brown paper, and sprinkle with salt. DEVILLED CHICKEN FRICASSE. Dress, clean, and cut a chicken or young fowl in pieces for serving. Put in a kettle, cover with boiling water, and let cook slowly until tender. When chicken is about half done, add two slices carrot, two slices onion, one stalk celery, sprig of parsley, bit of bay leaf, twelve pep- percorns, and one-half tablespoon salt. Remove chicken, strain liquor (there should be two cups) and cool quickly, that fat may be removed and stock used for sauce. Melt four tablespoons butter, and cook until well browned, add six tablespoons flour and continue the browning, then pour on, gradually, while stirring con- stantly, the chicken stock. Mix one and one-half table- spoons mustard, one-half teaspoon salt, one-eighth tea- spoon pepper, few grains cayenne, grated rind of one-half lemon, one teaspoon lemon juice, one teaspoon vinegar and three teaspoons Worcestershire Sauce. Add mixture to sauce. Dip each piece of chicken separately in sauce and then in crumbs, seasoned with salt. Arrange in dripping pan, and bake in a hot oven until well browned, basting once with one-fourth cup melted butter

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