Fricassee of Chicken

Ingredients

• a good chicken
• two quarts of clear lukewarm water
• one quart of water
• an onion with a clove stuck in it
• a bouquet garni
• a sliced carrot
• the quarter of a head of celery
• two ounces of flour
• the same quantity of very fresh butter
• half a pint of champignons
• the yolks of four eggs

Method

1. 1

   Soak chicken pieces in lukewarm water for fifteen minutes, then drain.

2. 2

   Boil chicken with water, onion, bouquet garni, carrot, and celery, skim, and simmer for half an hour.

3. 3

   Strain broth, immerse chicken in cold water, and drain.

4. 4

   Stir flour and butter in a pan, add broth and champignon liquid, stir until smooth, then simmer.

5. 5

   Thicken sauce with egg yolks, combine with chicken, add champignons and butter, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 131. The excerpt below is the record exactly as published.

FRICASSEE OF CHICKEN. Gut up a good chicken as in No. 602 ; drop the pieces into a basin containing two quarts of clear lukewarm water, and let them soak for fifteen minutes; drain and put into a stewpan with one quart of water, an onion with a clove stuck in it, a "bouquet garni," a sliced carrot, and the quarter of a head of celery ; season well with salt and pepper, and boil it ; skim carefully, then simmer for about half an hour with the pan partly covered, when the pieces of chicken will be done. Strain the broth through a colander into a basin and keep it apart; immerse the pieces of chicken in cold water and drain them on a clean cloth. Meanwhile stir for five minutes in a stewpan over the fire without browning, two ounces of flour, with the same quantity of very fresh butter ; add gradually the chicken broth and the liquor in which half a pint of champignons have boiled for five minutes ; stir the contents well whilst over the fire, so as to work it into a smooth sauce till it boils, when the stewpan must be drawn from the fire ; let it simmer for about half an hour, in order to throw up the PRACTICAL HOUSEHOLD COOKERY. 303 scum ; then skim it, and thicken the sauce with the yolks of four eggs, in the usual way ; stir this over the fire until it is nearly boiling, pass it through a tammy or gravy- strainer into the stewpan already containing the pieces of chicken; add to it the cooked champignons and an ounce of butter; stir this gently over the fire, and when near ebullition dish up the pieces of chicken in the usual manner; pour the sauce over; garnish with the cham- pignons and fried croiitons, and serve. 608. STEWED CHICKEN A LA PROVENgALE. Slice two large onions into rings, and fry them in a saut4-pan with half a gill of olive-oil, till of a nice light- brown colour; then add the pieces of a tender chicken, cut as for stewed chicken and risotto; season with salt and pepper, a few sprigs of parsley, a bay-leaf, and a crushed clove of garlic. Fry these on a brisk fire to a nice brown colour, for about twenty minutes. Mean- while stew for five minutes in a stewpan half a pound of fresh mushrooms and four shalots chopped fine, together with a tablespoonful of chopped parsley. Moisten the whole with a tablespoonful of salad-oil and a gill of Madeira wine; then add a gill each of either Espagnole sauce or good broth and Tomato sauce, and boil it. When the pieces of chicken have simmered for twenty minutes, take them out with a fork and put in the stew- pan with the sauce. Simmer together with the lid on for seven or eight minutes ; dish up the chicken in the usual way ; pour the sauce over, and serve. 609. STEWED CHICKEN A L'AFRICAINE. Cut up a chicken as for stewed chicken and risotto; cut also half a pound of raw ham or gammon in slices 304 PRACTICAL HOUSEHOLD COOKERY. three inches long by about two wide ; melt two ounces of clarified butter in a stewpan ; add the pieces of chicken and ham, together with a small " bouquet garni " composed of parsley, thyme, bay-leaf, and a clove of garlic ; season with a small pinch of cayenne, and fry it over a good fire till the pieces of chicken have acquired a nice golden colour; drain off the fat; moisten with three parts of a pint of good white stock (veal broth), a gill of French white wine, a small piece of gla^e, half a teaspoonful of curry paste, and half a pound of fresh mushrooms properly cleaned and cut in small pieces ; let the contents boil for about fifteen minutes with the pan partly covered ; after which, draw the stewpan away from the fire ; remove the ** bouquet garni;

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