Fricassée of Chicken
From Recipes for high-class cookery, 1912
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 12. The excerpt below is the record exactly as published.
RICASSl^E OF CHICKEN. Prepare as for “ Casserole of Chicken,” but cook in a stew-pan. When dished, garnish with croutons of puff pastry. N.B. — Neat joints of cooked chicken may be used.
Cook this with the app: pantry check, scaling, and the assistant.