Fine Chicken Fricassee

Ingredients

• 2 young chickens
• % lb. of butter
• 2% — 3 tbsps. of flour
• % cup champignon juice
• % pt. sweet or sour cream
• % pt. champignons
• 1 wineglassful of Madeira or white wine
• 6 sliced truffles
• Some lemon juice

Method

1. 1

   The chickens are dressed and washed, fried light brown in 1/4 lb. of butter, and, when well done, carved.

2. 2

   For the gravy, stir into the drippings the flour, water or bouillon, cream, wine, champignons, juice and cook well.

3. 3

   The gravy ought to be quite thick and light yellow, strain and season it with lemon juice, salt, if necessary, some pepper, and put in the whole champignons and the sliced truffles.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 44. The excerpt below is the record exactly as published.

FINE CHICKEN FRICASSEE. Quantity for 6 — 8 Persons. 2 young chickens Salt % lb. of butter For the Gravy : 2% — 3 tbsps. of flour % cup champignon juice % pt. sweet or sour cream 1 wineglassful of Madeira or Bouillon or water white wine % pt. champignons Salt 6 sliced truffles 1 pinch of white pepper Some lemon juice

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