Fricassee of Chicken

Ingredients

• young chicken
• small carrot
• half an onion
• a stick of celery
• two or three sprigs of parsley
• a sprig of thyme
• a bay leaf
• two cloves
• six peppercorns
• a blade of mace
• one pint and a half of second white stock
• one ounce of butter
• one and a half ounce of flour
• two dozen of button mushrooms
• one gill of cream
• Fried bread

Method

1. 1

   Clean and cut the chicken into joints, soak in cold water, then dry.

2. 2

   Prepare vegetables and add to a stewpan with chicken and stock.

3. 3

   Boil gently for about half an hour.

4. 4

   Remove chicken, strain stock, and prepare mushrooms.

5. 5

   Cook mushrooms with butter and lemon juice.

6. 6

   Make a roux with butter and flour, add stock and mushroom trimmings, and simmer.

7. 7

   Combine everything and serve.

Nutrition per serving

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 28. The excerpt below is the record exactly as published.

Fricassee of Chicken. 69 ENTREES. Lesson No. 7. FRICASSEE OF CHICKEN. Average cost of a " Fricassee of Chicken" INGREDIENTS. r young chicken 2 1 small carrot £ an onion , 1 stick of celery , 2 or 3 sprigs of parsley ..... T sprig of thyme 1 bay leaf * . . . . I 2 cloves I 6 peppercorns 1 blade of mace J ij pint of second white stock . . o 1 oz. of butter o i| oz. of flour , , o 2 dozen of button mushrooms ) Fried bread j 1 d. 9 1 gill of cream o 6 4 n£ Time required, about one hour and a half. Average cost of a " Fricassee of Cold Chicken" INGREDIENTS. s. Some cold chicken, \ one .... 1 \ a carrot s, \ of an onion £ a stick of celery \ o A bouquet garni, of parsley, f thyme, and bay-leaf } 1 gill of cream o 1 clove j 3 peppercorns ; o £ a blade of mace ) 1 pint of good white stock .... o I an oz. of butter ) 1 oz. of flour / 0 1 dozen button mushrooms .... o Fried bread ) Salt / 0 3 if Time required, about forty minutes. Now we will show you how to make a Fricassee of Chicken, 1. We take a young chicken, clean it, draw it (see "Trussing a Fowl for Roasting/' from Note I to Note 12), and skin it. 2. We cut the chicken into joints, and put them in a basin of cold water for about ten minutes. 3. After that time we take the pieces of chicken out of the water and dry them in a clean cloth. 4. We take one small carrot, wash and scrape it clean, and cut it into slices. 5. We take half an onion and peel it. 6. We take one stick of celery and two or three sprigs c f parsley, and wash them in cold water. yo National Training School for Cookery. 7. We put these vegetables into a stewpan. 8. We add to them one sprig of thyme, one bay leaf two cloves, six peppercorns, and one blade of mace. 9. We now put in the pieces of chicken, and add one pint and a half of second white stock. 10. We put the stewpan on the fire to boil gently for about half an hour. 11. When the pieces of chicken are quite done, we take them out of the stewpan, wash them in a basin of cold water, and dry them in a cloth. 12. We strain the stock from the stewpan into the basin. 13. We take two dozen of button mttshroo7ns, cut off the ends of the stalks, wash them in cold water, and peel them. 14. We take the peeled mushrooms, and put them into the stewpan with a piece of butter the size of a nut. 15. We squeeze over them a teaspoonful of lemon juice, and pour in a tablespoonfod of cold water. 16. We put the stewpan on the fire and just bring them to the boil. 17. We then take the stewpan off the fire and turn them on to a plate. 18. We wash out the stewpan, and then put in it one ounce of butter. 19. We put the stewpan on the fire to melt the butter. 20. We then add one and a half ounce of flour

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