Fricassee à la Dauphine

Ingredients

• a chicken
• four eggs
• cream
• fine bread crumbs
• deep hot lard
• fried parsley
• white Italienne sauce

Method

1. 1

   Prepare and cook the chicken, trim pieces, and place on a dish.

2. 2

   Reduce stock to Allemande sauce consistency, add liaison of eggs and cream, strain, dip chicken pieces, and roll in bread crumbs.

3. 3

   Fry in lard until light brown, drain, and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 105. The excerpt below is the record exactly as published.

Fricassee àia Dauphine Prepare and cook a oliicken for a fricassee. Trim the pieces and place them on ^ dish. Reduce the stock or sauce to the consistency of Allemande sauce, add a liaison of four eggs, 184 MR8. aSELT'S COOK BOOK batter, and cream. When this is thorougbly mixecU strain it through a wet cloth. Dip each of the pieces of chicken in it and replace them on the dish. When the sauce has become set, roll the pieces in fine bread crumbs, then in beaten egg, and again in fine bread crumbs. Arrange in frying basket and fry in deep hot lard until a light brown. When done, drain on brown paper. Arrange them on a napkin. Oamish with fried parsley. Serve with white Italienne sauce in a separate dish, or else arrange on a platter without the napkin and pour Béchamel or Allemande sauce over them. Ohicken Curry Select a tender chicken weighing about three or f our pounds. After singelng and cleaning, wash well and soak it in cold water for ten minutes. Drain and cut into square pieces. Put the pieces into a saucepan with enough hot water to cover them. Add two pinches of salt, one of white pepper, a little grated nutmeg, a bouquet, and siz small, white onions. Cook over a moderate fire for forty-five minutes, keeping it well skimmed. Drain off the broth and set the saucepan where the chicken will keep warm. Put half a pint of white sauce — butter and flour — in a saucepan with ali the broth and mix thoroughly. Take one tablespoonful of curry which is blended with water, the yolks of four eggs, and the juice of half a lemon. Beat ali together thoroughly and gradually stir it into the sauce. Do not let it boil. Pour the sauce over the chicken and serve immediately. Garnish the dish with a border of boiled rice. Boned Broiled Ohicken with Mushroom Sauce Bone three young chickens, each weighing one and one-half pounds. Season with salt, pepper, and a little lemon juice, and put in a oool place until want?d. Peel one pound of mushrooms and quarter them. Make a s<. 'ce of the foUowing: Melt one tablespoonful of butter, add one tablespoonful of BOMED CUICKEM. CHICKEN

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