Fricassee of Chicken

Ingredients

• sliced fowl
• typical white savoury sauce
• best flavoured with mushrooms

Method

1. 1

   Prepare the chicken with a white savoury sauce, flavour with mushrooms, and vary according to garnishes and ragouts.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 305. The excerpt below is the record exactly as published.

typical white savoury sauce, which is best flavoured with mushrooms. The dish undergoes many variations, according to the special treatment of the sliced fowl, the garnishes, and the ragouts which it is made to accompany, and is then called d la St. Lambert ; braised and fried, A la Daxtphine ; fried in oil, braised and garnished with ravioli, a laBomaine. Cxirried Foivl (syn. kari de poxtlet A VIndienne) is a fricassee to which curry-powder has been added ; it is generally preferred with boiled rice ; it should be savoury, contain no excess of onions, and be not too hot. 484 THE SPIRIT OF COOKERY For Fried Chickens, the bodies should be partially boned, and steeped in a marinade, dipped in batter, crumbed and fried in batter. Cold chickens, which have been roasted or boiled or fricasseed may be similarly treated. In cookery- books a great number of similar preparations receive un- necessarily separate paragraphs, and thereby cause diffi- culties to persons who wish to make a choice amongst them. One bears the name of friteau, perhaps a culinary name, but not contained in dictionaries; then there are chickens d la Toscane, which obtain their name from a garnish of macaroni dressed loith cheese. When the fried chicken is again bereft of the garnish it becomes a la Viennoise, the dish popular throughout Upper Austria and Tyrol under the name of Back-Hdhnerl. Bissoles of Chicken are the fried form of mince of which the Dunelm of Chicken, so ably described by Ignotus in ‘ Culina Famulatrix Medicinae ’ is the stewed form. In the absence of fresh mushrooms, it is to receive flavour from their powder or from catchup. Ccqnlotade of Chicken is a kind of ragout made with remains of fowl or game, and some simple brown sauce ; we notice variations named d la Marengo, showing garlic and oil ; d la Provenqale, the same and onions and tomatoes ; d la Lyonnaise, d la Diahlc, d la Tartare, all named after the relative sauces. Lastly, the foriu d I’Algdrienne seems to show that Algerian cookery (if, indeed, the recipe be African) is liberating itself from Mussulman restrictions, the fricassee being directed to be made with a ])ound of raw ham, cut in slices. When a mince of chicken is made hot in veloute sauce, and pointed with butter and lemon-juice, it is called hlanquette. Fricassee of Chicken

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