Fricassee of Chicken

Ingredients

• two young chickens
• Sprinkle with salt
• and pepper
• cover with boiling water
• a bit of bay leaf
• one-half teaspoon peppercorns
• a spray of parsley
• six slices carrot
• three slices onion
• four tablespoons butter
• four tablespoons flour
• two cups hot stock
• one cup of hot cream
• the yolks of two eggs

Method

1. 1

   Dress, singe, clean, and cut chickens into pieces.

2. 2

   Sprinkle with salt and pepper, dredge with flour, and brown in Cottolene and butter.

3. 3

   Cover with boiling water, add bay leaf, peppercorns, parsley, carrot, and onion.

4. 4

   Simmer until tender.

5. 5

   Remove chicken, strain stock.

6. 6

   Melt butter, add flour, stir to paste, gradually add hot stock, simmer.

7. 7

   Remove from heat, add cream and beaten yolks.

8. 8

   Reheat chicken in sauce.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 25. The excerpt below is the record exactly as published.

Fricassee of Chicken with Waffles Spinach with Eggs Prune and Pecan Nut Salad Apricot Marmalade Mold CocoANUT Cake Coffee CHICKEN BOUILLON CHANTILLY Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream deUcately seasoned with salt, pepper and a few grains cayenne. Sprinkle cream with paprika or finely chopped chives. FRICASSEE OF CHICKEN Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of Cottolene and butter, turning often that pieces may be evenly browned. Then cover with boiling water to which add a bit of bay leaf, one-half teaspoon peppercorns, a spray of parsley, six slices carrot and three slices onion. Cover and simmer until chicken is tender (from one to one and one-quarter hours). Remove chicken from stock, cover and keep warm; strain stock; there should be two cups. Melt four tablespoons butter in a sauce pan, add four tablespoons flour, stir to a paste, then gradually pour on the two cups hot stock, stirring constantly; let simmer ten minutes. Remove from range, add one cup of hot cream and the yolks of two eggs

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