Fricassee of Chicken

Ingredients

• pint of water
• i onion
• | pint of milk
• small piece of carrot
• 6 peppercorns
• bunch of herbs
• 2 strips lemon rind
• 1 tablespoonful of cream
• 1 oz. butter
• | oz. flour
• f- pint of stock in which the chicken has been cooked
• seasoning

Method

1. 1

   Cut the chicken into joints.

2. 2

   Remove skin.

3. 3

   Put the bones and skin into a pan with the water, milk, vegetables, and seasoning.

4. 4

   Make a sauce with butter, flour, and stock.

5. 5

   Cook well.

6. 6

   Add joints of chicken and heat through.

7. 7

   Dish chicken in a pile.

8. 8

   Add cream and lemon juice to the sauce.

9. 9

   Strain over.

10. 10

    Garnish with croutons of fried bread, parsley, and red pepper.

As published

This recipe was extracted from Berridge House recipe book (1910), page 26. The excerpt below is the record exactly as published.

Fricassee of Chicken »• Cooked chicken, pint of water, i onion, | pint of milk, small piece of carrot, 6 peppercorns, bunch of herbs, 2 strips lemon rind. 1 tablespoonful of cream, Method. — Cut the chicken into joints. Re- move skin. Put the bones and skin into a pan with the water, milk, vegetables and seasoning. Make a sauce with the following ingredients : — 1 1 oz. butter, f- pint of stock in which i| oz. flour

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