Fricassee of Chicken

Ingredients

• Separate a 3-pound chicken
• Put into a saucepan with 1 quart of cold water
• an onion with a clove pressed into it
• 1 t salt
• Melt ½ c butter
• add ¼ c flour
• Beat the yolks of 4 eggs

Method

1. 1

   Separate chicken into pieces, wash, and rinse.

2. 2

   Boil in cold water with onion and salt for 10 minutes, then simmer until tender.

3. 3

   Drain and make a sauce with melted butter, flour, and chicken broth.

4. 4

   Add beaten egg yolks and chicken pieces, reheat over hot water.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 97. The excerpt below is the record exactly as published.

Y t salt (p. 17, under Cream of Wheat). Preparing the Meal Reheat the cereal, then quickly prepare the apples and place in the oven. Make the Muffins and while baking make the coffee and prepare the table. The apples may be baked on Saturday, but are especially nice when freshly baked. Serve the fruit, then the cereal, and lastly, the muffins and coffee. o A DINNER Sunday Lesson 106 FRICASSEE OF CHICKEN MASHED POTATOES SPINACH EGG AND TOMATO JELLY SALAD MOCK BAVARIAN CREAM Fricassee of Chicken Separate a 3-pound chicken into pieces at the joints; wash and rinse carefully. Put into a saucepan with i quart 174 LESSONS IN COOKING of cold water, an onion with a clove pressed into it, a bit of bay leaf, and i t salt. Bring the water quickly to the boiling point, boil lo m, skim off the coagulated juices which rise to the top, then lower the flame and simmer until the chicken is tender. Drain from the broth. Melt % c butter, add ^ c flour, salt and pepper to taste, and when blended add the chicken broth gradually, strain- ing out the vegetables; simmer 15 m. Beat the yolks of 4 eggs

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