Fricassee de Poulet

Ingredients

• Truss a young fowl for boiling
• one quart of hot water
• a couple of stalks of celery
• three or four sprigs of parsley
• a bay-leaf
• two slices of onion
• a carrot
• season with salt
• and pepper
• two tablespoonfuls of butter
• two of flour
• a pint of the strained stock of the fowl
• the yolks of two eggs
• three tablespoonfuls of milk
• one of melted butter
• a teaspoonful of lemon-juice
• Some sliced preserved mushrooms

Method

1. 1

   Put the fowl to cook in a large stewpan with hot water.

2. 2

   Let it come to a boil slowly; remove the scum and add celery, parsley, bay-leaf, onion, and carrot.

3. 3

   Simmer for three-quarters of an hour.

4. 4

   Take the fowl from the stock, untruss and cut into joints.

5. 5

   Cook butter and flour together, add stock, boil for ten minutes.

6. 6

   Mix yolks, milk, melted butter, and cayenne; add to hot sauce, stirring constantly.

7. 7

   Add lemon-juice and strain over fowl.

8. 8

   Serve hot on a bed of cooked rice.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 280. The excerpt below is the record exactly as published.

Fricassee de Poulet ( Fricassee of Chicken). — Truss a young fowl for boiling, and put it to cook in a large stewpan with one quart of hot water. Let it come to a boil slowly ; when it reaches this point remove the scum and add a couple of stalks of celery, three or four sprigs of parsley, a bay-leaf, two slices of onion, and a carrot : season with salt and pepper. Simmer for three-quarters of an hour, closely covered. As soon as done (test it with a fork) take it from the stock, untruss and cut into neat joints. Now make the sauce. Cook together in a saucepan two tablespoonfuls of butter and two of flour for a few minutes, but do not allow it to brown ; add slowly a pint of the strained stock of the fowl, boil ten minutes. Mix in another dish the yolks of two eggs, three tablespoonfuls of milk, one of melted butter, and a tiny pinch of cayenne pepper ; add this care- fully to the hot sauce, stirring all the time ; let the sauce get thoroughly hot, but do not let it boil again, add a teaspoonful of lemon-juice and strain over the pieces of fowl. Dish up the cooked fowl (the skin may be removed if liked) on a bed of cooked rice. Sauce over care- fully, and serve very hot. Needless to say the pieces of fowl must get thoroughly hot in the sauce before dishing up. Some sliced preserved mushrooms

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