Fricassee of Chicken

Ingredients

• a young fowl
• one quart of hot water
• a couple of stalks of celery
• three or four sprigs of parsley
• a bay leaf
• two slices of onion
• a carrot
• two tablespoonfuls of butter
• two of flour
• a pint of the strained stock of the fowl
• the yolks of two eggs
• three tablespoonfuls of milk
• one of melted butter
• a teaspoonful of lemon juice
• a tiny pinch of cayenne pepper

Method

1. 1

   Truss the fowl and cook in hot water.

2. 2

   Remove scum, add celery, parsley, bay leaf, onion, carrot, and season.

3. 3

   Simmer for 45 minutes.

4. 4

   Remove and cut into joints.

5. 5

   For the sauce, cook butter and flour, add strained stock, boil for 10 minutes.

6. 6

   Mix yolks, milk, melted butter, and cayenne, add to hot sauce without boiling.

7. 7

   Add lemon juice, strain over fowl, serve on rice.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 27. The excerpt below is the record exactly as published.

FRICASSEE OF CHICKEN r 1 TRUSS a young fowl for boiling, and put it to cook in a large stewpan with one quart of hot water. Let it come slowly to the boil ; when it reaches this point, remove the scum and add a couple of stalks of celery, three or four sprigs of parsley, a bay leaf, two slices of onion and a carrot ; season with salt and pepper. Simmer for three- quarters of an hour, closely covered. As soon as done (test it with a fork), take it from the stock ; untruss, and cut it into neat joints. For the Sauce : — Cook together in a saucepan two tablespoonfuls of butter and two of flour for a few minutes, but do not allow it to brown ; add slowly a pint of the strained stock of the fowl and boil for ten minutes. Mix in another pan the yolks of two eggs, three tablespoonfuls of milk, one of melted butter and a tiny pinch of cayenne pepper ; add this carefully to the hot sauce, stirring all the time ; let the sauce get thoroughly hot, but do not let it boil again ; add a teaspoonful of lemon juice

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