Fricassee of Chicken

Ingredients

• 2 chickens
• 1 clove or garlic
• Pepper and salt
• 1 onion
• 1 teaspoon of butter
• 3 tablespoons of cream
• 2 carrots
• Juice of half a lemon
• 1 quart of cold water
• Bunch of parsley
• Small piece of pork
• 1 gill of flour
• 3 yolks of eggs
• White wine and mushrooms may be added

Method

1. 1

   Cut chickens into pieces, using finer parts for fricassee and coarser for sauce.

2. 2

   Simmer coarser pieces with water, spices, onion, parsley, and pork for 30 minutes.

3. 3

   Add finer pieces and cook slowly until tender.

4. 4

   Prepare sauce with flour and egg yolks mixed with cream.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 35. The excerpt below is the record exactly as published.

Fricassee of Chicken. 2 chickens. 1 clove or garlic. Pepper and salt. 1 onion. 1 teaspoon of butter. 3 tablespoons of cream. 2 carrots. Juice of half a lemon. 1 quart of cold water. POULTRY 91 Bunch of parsley. Small piece of pork. 1 gill of flour. 3 yolks of eggs. White wine and mushrooms may be added

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