Fricassee of Chicken

Ingredients

• Cut the flesh from the breasts and wings of two chickens
• add a sliced onion
• a sprig of blanched parsley
• a quarter of a pound of butter
• the yolks of three eggs
• a tablespoonful of flour
• two tablespoonfuls of cream

Method

1. 1

   Cut chicken into fillets and boil the rest for two hours.

2. 2

   Strain the stock, then blanch the fillets in cold water.

3. 3

   Simmer the fillets in butter with stock and mushrooms for an hour.

4. 4

   Mix egg yolks, flour, and cream, then add to the chicken off the heat.

5. 5

   Serve on a border of rice.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 182. The excerpt below is the record exactly as published.

Fricassee Of Chicken. — Cut the flesh from the breasts and wings of two chickens in neat fillets, making eight pieces, and set them aside. Put all the rest of the chickens in a pan, and boil quickly for two hours in as much water as will just cover the carcases. Take out the stock, add a sliced onion and a sprig of blanched parsley, reduce it one half and strain it. Now take the fillets of chicken, and put them in cold water in a stewpan. Set it on the fire, and when the water becomes just hot change it for fresh cold water. Do this three or four times till the chicken is made white. When it is bleached, drain and dry it. Put a quarter of a pound of butter in a stewpan, add the chicken, then add the stock from the carcases and a few mush- rooms untrimmed. Simmer as slowly as possible for at least one hour. If it boils the chicken will shrivel and become tough. Take the yolks of three eggs, a tablespoonful of flour, and two tablespoonfuls of cream

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