Fricasse of Chicken (Brown)

Ingredients

• 1 cold roast fowl
• teaspoonful mixed herbs
• 2 ozs. butter
• 2 ozs. flour
• yolks of 2 eggs
• pinch of ground mace
• rind of half a lemon
• salt
• pepper
• 1 pint of stock

Method

1. 1

   Skin the fowl, cut into joints, and trim off neatly.

2. 2

   Put the butter in a pan, when spluttering add the flour and stir until a nice brown.

3. 3

   Add the stock, the skin and trimmings of the fowl, the herbs, mace, lemon rind, salt, and pepper, and simmer fifteen minutes.

4. 4

   Strain off the sauce and put in a clean pan with the joints of fowl and re-boil five minutes.

5. 5

   Beat up the yolks, stir into the sauce, and allow to thicken without boiling.

6. 6

   Pile in the centre of a hot dish, pour over the sauce, garnish with parsley and/or lemon, and serve.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 60. The excerpt below is the record exactly as published.

FRICASSE OF CHICKEN (Brown). 1 cold roast fowl teaspoonful mixed herbs 2 ozs. butter 2 ozs. flour yolks of 2 eggs pinch of ground mace rind of half a lemon salt pepper 1 pint of stock

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