Fricassee de Poulet

Ingredients

• One Chicken
• One Carrot
• Half an Onion
• One stick of Celery
• Parsley
• One sprig of Thyme
• One Bayleaf
• Two Cloves
• Six Peppercorns
• One blade of Mace
• One pint and a half of Second White Stock
• One ounce and a half of Butter
• One ounce and a half of Flour
• Twenty-four Button Mushrooms
• Fried Bread
• One gill of Cream

Method

1. 1

   Cut the chicken into joints and soak in cold water for 10 minutes.

2. 2

   Combine carrot, onion, thyme, bayleaf, celery, parsley, cloves, peppercorns, and mace in a stewpan with stock and chicken.

3. 3

   Boil gently for 30 minutes, then strain stock.

4. 4

   Sauté mushrooms in butter and lemon juice.

5. 5

   Make a sauce with butter and flour, add stock, and reduce.

6. 6

   Add cream, chicken, and mushrooms, then serve with fried bread.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 32. The excerpt below is the record exactly as published.

Fricassee de Poulet, Ingredients. One Chicken. One Carrot. Half an Onion. One stick of Celery. Parsley. One sprig of Thyme. One Bayleaf. Two Cloves. Six Peppercorns, BNTKEES. 99 One blade of Mace. One pint and a half of Second White Stock. One ounce and a half of Butter. One ounce and a half of Flour. Twenty-four Button Mushrooms. Fried Bread. One gill of Cream

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