Fricassee of Chicken

Ingredients

• two chickens
• a quart of water
• a pint of consomme
• a pint of water
• four cloves
• four pepper-corns
• three branches of thyme
• three bay-leaves
• one half ounce of salt
• two pinches of pepper
• a little nutmeg
• two ounces of butter
• the same of flour
• three quarters of a pint of the liquid
• the yolks of four eggs
• a tablespoonful of water

Method

1. 1

   Clean and wash the chickens, cut them into pieces, and blanch in water.

2. 2

   Place in a saucepan with consomme, water, parsley, cloves, pepper-corns, thyme, bay-leaves, salt, pepper, and nutmeg.

3. 3

   Simmer for 40 minutes.

4. 4

   In another saucepan, mix butter and flour, then gradually add the strained cooking liquid.

5. 5

   Boil gently, then add egg yolks and lemon juice.

6. 6

   Pour the sauce over the chickens and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 44. The excerpt below is the record exactly as published.

Fricassee of Chicken. Clean and wash two chickens, cut off the thighs, legs, wings, and breasts, which put in a saucepan with a quart of water, and blanch them ten minutes ; then put them in cold water for a moment ; after which place them in a saucepan with a pint of consomme (Art. 1), a pint of water, several branches of parsley, inclosing four cloves, four pepper-corns, three branches of thyme, three bay-leaves, and tie all together, add one half ounce of salt, two pinches of pepper, and a little nutmeg. Simmer gently forty minutes. Put in another saucepan two ounces of butter, and the same of flour, mix well together, then add little by little three quarters of a pint of the liquid in which your chickens were cooked, and which you have strained. Boil gently. Take the yolks of four eggs, the juice of a lemon, and a tablespoonful of water

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