Fricassée de Poulet à l'Ancienne
From A guide to modern cookery, 1909
Serves 4
Serve immediately for best flavor.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 304. The excerpt below is the record exactly as published.
FRICASSEE DE POULET A L’ANCIENNE For a fricassée cut up the chicken as for a sauté, but divide the legs into two. The procedure is exactly that of ‘‘ Fricassée de Veau ”’ (No. 1276)—that is to say, the chicken is cooked in the sauce. About ten minutes before serving, add ten small onions, 528 GUIDE YO MODERN COOKERY cooked in white consommé, and ten small grooved mushroom. heads. Finish at the last moment with a pinch of chopped parsley and chives. Thicken the sauce at the last moment with the yolks of two eggs, four tablespoonfuls of cream, and one oz. of best butter
Cook this with the app: pantry check, scaling, and the assistant.