Fricassee de Poulets à la Toulouse

Ingredients

• Cut a fine, well-cleaned young chicken of 2½ or 3 pounds
• add 1 tablespoonful salt
• add 2 white onions
• Melt 2 ounces butter
• add 2 heaping tablespoonfuls flour
• add ½ can of mushrooms
• Mix the yolks of 3 eggs
• with ½ pint cream
• the juice of ½ lemon

Method

1. 1

   Cut chicken into pieces, boil in water for 3 minutes, then drain and plunge into cold water.

2. 2

   Cook in a saucepan with boiling water, salt, onions, and bouquet until tender.

3. 3

   Strain broth, melt butter, add flour, then broth and mushrooms, cook for 15 minutes.

4. 4

   Mix egg yolks with cream, add to gravy, and serve chicken with gravy and mushrooms.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 246. The excerpt below is the record exactly as published.

ith the yolks of 3 eggs, and add it to the chicken broth ; let it remain over the fire till nearly boiling, then remove and strain it over the chicken ; garnish with rice timbales. Fricassee de Poulets & la Toulouse.— Cut a fine, well- cleaned young chicken of 27^ or 3 pounds into 10 pieces ; put them into a large saucepan of boiling water for 3 minutes ; then drain in a colander and instantly plunge into cold water, letting them re- main 5 minutes ; take out the chicken, place it in a clean saucepan over the fire, cover with boiling water ; add 1 tablespoonful salt, 2 white onions, and a bouquet, cover, and boil slowly till tender; drain off the broth and strain it. Melt 2 ounces butter in a sauce- pan, add 2 heaping tablespoonf uls flour, stir and cook 2 minutes ; add the chicken broth and Vs can of mushrooms, cook 15 minutes ; then take out the mushrooms, remove all the fat from the sauce ; taste, if necessary add more salt Mix the yolks of 3 366 POULTRY. eggs with Ys pint cream, add it slowly to the gravy, and lastly the juice of Ys lemon

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