Fricassee of Chicken

Ingredients

• one pint of good white stock
• half a carrot
• a quarter of an onion
• half a stick of celery
• a bouquet garni
• one clove
• three peppercorns
• half a blade of mace
• one dozen of button mushrooms
• a piece of butter the size of a nut
• a teaspoonful of lemon juice
• a tablespoonful of cold water
• half an ounce of butter
• one ounce of flour
• one gill of cream
• salt to taste

Method

1. 1

   Cut the chicken into pieces and remove the skin.

2. 2

   Put stock and bones in a stewpan with sliced carrot, onion, celery, bouquet garni, clove, peppercorns, and mace.

3. 3

   Boil for 20 minutes and strain.

4. 4

   Prepare mushrooms with butter, lemon juice, and cold water.

5. 5

   Cook and set aside.

6. 6

   Melt butter, add flour, stir in stock and mushroom peelings, boil for 10 minutes.

7. 7

   Add cream and salt.

8. 8

   Combine chicken and mushrooms, strain sauce over, and heat until hot.

9. 9

   Serve with fried bread.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 29. The excerpt below is the record exactly as published.

Fricassee of Chicken. 71 let the sauce reduce to about one pint, and then add one gill of cream. 25. We take the pieces of chicken and put them in another stewpan, with the two dozen of button mushrooms. 26. When the sauce is sufficiently reduced, we strain it over the chicken. 27. We then stand the stewpan in a saucepan of hot water over the fire until the chicken is quite hot. 28. For serving, we arrange the fricassee of chicken on a hot dish, with fried bread (as described in "Vegetables," Lesson No. 8, Note 13 to Note 17). Now we will show you how to make a Fricassee of Cold Chicken. 1. We take some cold roast or boiled chicken. 2. We cut the chicken up into neat pieces, and take away the skin. 3. We put one pint of good white stock (see " Lesson on Stock "), and the chicken bones into a stewpan. 4. We take half a carrot, wash and scrape it clean, and cut it into slices. 5. We take a quarter of an onion and peel it. 6. We take half a stick of celery and wash it in cold water. 7. We put these vegetables into the stewpan. 8. We add to them a bouquet garni (consisting of a sprig of parsley, one sprig of thyme, and one bay leaf tied tightly together), one clove, three peppercorns, and half a blade of mace. 9. We put the stewpan on the fire and let it boil for twenty minutes. 10. After that time we strain the stock into a basin. 72 National Training School for Cookery. 11. We take one dozen of button muskroomsy cut off the end of the stalks, wash them in cold water, and peel them. 12. We take the peeled mushrooms and put them in a stewpan with a piece of butter the size of a nut. 13. We squeeze over them a teaspoonful of lemon juice, and pour in a tablespooitfid of cold water, 14. We put the stewpan on the fire and just bring them to the boil. 15. We then take the stewpan off the fire and turn them on to a plate. 16. We put half an ounce of 'butter into a stewpan. 17. We put the stewpan on the fire. When the butter is melted we put in one ounce of flour, stirring it well with a wooden spoon. 18. We now add the chicken stock, and the mushroom peelings, and stir the sauce well until it boils. 19. We let it boil for ten minutes to cook the flour. 20. After that time we add one gill of cream, and salt to taste

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