Fowl Fricassee with Chestnuts

Ingredients

• two good cleaned and trussed fowls
• some vegetables
• good stock
• a handful of mushrooms
• a handful of morels
• chestnut sauce

Method

1. 1

   Boil fowls in stock with vegetables until cooked.

2. 2

   Divide into portions and add mushrooms and morels.

3. 3

   Prepare chestnut sauce by roasting and pounding chestnuts, then mix with white sauce and a little sauterne.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Fowl Fricassee with Chestnuts Put two good cleaned and trussed fowls into a stewpan with some vegetables and species^ cover 24 NATIONAL VIANDS them plentifully with good stock, and let them boil gently till cooked. Then take them from the pan, divide each into eight portions, and put into a stewpan, adding some mushrooms and morels, about a handful of each, also the livers, and let stand by the side of the fire. Have ready a chestnut sauce

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