Fricassee of Chicken

Ingredients

• the fowls
• half a pound of salt pork
• a chopped onion
• a shalot
• parsley
• pepper
• a teacupful of milk
• two beaten eggs
• two tablespoonfuls of flour
• an ounce of butter

Method

1. 1

   Clean, wash, and cut up the fowls.

2. 2

   Lay them in salt and water for half an hour.

3. 3

   Put them in a saucepan with enough cold water to cover and salt pork.

4. 4

   Cover closely and let heat slowly.

5. 5

   Stew for over an hour, adding onion, shalot, parsley, and pepper.

6. 6

   Cover again, and when heated to boiling, stir in milk with beaten eggs and flour.

7. 7

   Boil up and add butter.

8. 8

   Arrange chickens neatly in a dish, pour gravy over and serve.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

two tablespoonfuls of flour, and five minutes after add a tumblerful of stock, a wineglass of white wine, a bouquet of mixed herbs, and half a pound of peeled tomatoes, with all the pips carefully removed. Cook over a slow fire for twenty-five minutes, add about half a pound of mushrooms peeled and cut up to the size of a shilling, leave it on the fire for ten minutes ; take out the bouquet of herbs, season with an ounce of finely-chopped parsley, dish up the pieces of chicken in a pyramid, and pour the sauce and vegetables over. Braised Drumsticks of Chicken. Braise the drumsticks, and arrange them uprightly in tent fashion, and all around and between the drumsticks should be finely chopped salad. Alternate slices of tongue and ham should be placed at the edge of the salad, and the border of the dish ornamented with thin rounds of beetroot. Chickens Chiringrate. Cut off the feet of a chicken, break the breast- bone flat, but be careful not to break the skin. Flour it and fry it in butter, drain all the fat out of the pan, but leave the chicken in. Make a farce from half a pound of fillet of beef, half a pound of veal, ten ounces of cooked ham, a shalot, a bou- quet garni, and a piece of carrot, pepper, and salt ; cook in stock, and then pass it through a sieve, and lay this farce over the chicken. After stewing the chicken for a quarter of an hour, make a rich gravy from the stock, and add a few mushrooms and two B 2 4 DRESSED GAME AND spoonfuls of port wine ; boil all up well, and pour over and around the chicken. Chicken a la Continental. Beat up two eggs with butter, pepper, salt, and lemon-juice ; then cut up the fowls, dip them in the egg paste, and roll them in crumbs and fried parsley. Fry in clarified dripping, and pour over the dish any white or green vegetable ragout, made hot ; grate Parmesan over all. Chicken a la Davenport. Stuff a fowl with a forcemeat made of the hearts and livers, an anchovy, the yolk of a hard- boiled egg, one onion, a little spice, and a little shred veal-kidney fat. Sew up the neck and vent, brown the fowl in the oven, then stew it in stock till tender. Serve with white mushroom sauce. Chicken k Tltalienne. Pass a knife under the skin of the back, and cut out the backbone without injuring the skin or breaking off the rump, draw out the breastbone and break the merrythought ; flatten the fowl and put two skewers through it. Put it into a marinade of oil, sliced onion, eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt, in which let them soak a few hours. Broil them before the fire ; when done, dish the fowls, garnish them with hot pickle, serve them with a brown Italian sauce over, with a few onions in it. POULTRY A LA MODE. 5 Chicken a la Matador. Cut a chicken into fillets and neat joints. Mince finely a Spanish onion and stew it with two ounces of butter, a few drops of lemon, pepper, and salt ; when it has been stewed for half an hour, pass it through a tammy, and mix in with it a good tablespoonful of aspic jelly. Mask the chicken with this, and warm up the chicken in the bain-marie. Fillets of Chicken ^ la Cardinal. Cook some fillets of chicken in butter, and when done place them in a circle round an entree dish, with a mushroom between each fillet. Fill the centre with AUemagne sauce, to which has been added some lobster and crayfish butter to make it red. Garnish with crayfish tails if handy. Fried Chicken a la Orly. Cut up a chicken into joints. Season with salt, pepper, parsley, a bayleaf, and lemon juice, sprinkle with flour and fry in butter ; dip some sliced onions into flour and fry. When done, dish up the chicken in a pyramid, garnish with the fried onions and cover with tomato sauce. Fried Chicken a la Suisse. Roast a chicken and cut it into fillets and neat joints. Sprinkle some finely minced herbs, mignon- ette pepper, and salt over them. Let them re- 6 DRESSED GAME AND main for an hour, then dip them in frying batter and fry. Serve with fried parsley and tomato puree. Fricassee of Chicken. American Recipe. Clean, wash, and cut up the fowls. Lay them in salt and water for half an hour. Put them in a saucepan with enough cold water to cover them and half a pound of salt pork cut into thin strips. Cover closely and let them heat very slowly. Then stew for over an hour, if the fowls are tender ; if not they may take from three to four hours. They must be cooked very slozvly. When tender, add a chopped onion, a shalot, parsley, and pepper. Cover closely again, and when it has heated to boiling, stir in a teacupful of milk, to which have been added two beaten eggs and two tablespoon- fuls of flour. Boil up and add an ounce of butter

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