Fricassee of Chicken

Ingredients

• One young fowl
• one ounce of butter
• one and one-half ounces of flour
• one carrot
• one Bermuda onion
• one and one-half pints of second white stock
• one teaspoonful of salt
• one-half teaspoonful of white pepper
• one blade of mace
• one gill of cream
• one dozen of small mushrooms

Method

1. 1

   Disjoint the chicken and soak in cold water for 20 minutes.

2. 2

   Place in a saucepan with boiling stock, skim, and add pepper, salt, carrot, and onion.

3. 3

   Cook slowly for half an hour, then strain the liquor.

4. 4

   Boil mushrooms in cold water for 5 minutes, strain, and clean the saucepan.

5. 5

   Melt butter, add flour, and gradually stir in strained stock.

6. 6

   Add mace, mushrooms, and cook for 20 minutes.

7. 7

   Remove mace and add cream just before serving.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 23. The excerpt below is the record exactly as published.

one-half teaspoonful of white pepper, one-half ounce of flour. Begin' by cutting the veal' into small regular pieces about four inches square, place it then into a copper or porcelain-lined saucepan, and pour over it a pint of boil- ing white stock. Whatever of impurity there may be in the meat, will at once arise to the surface, therefore it must be immediately skimmed and allowed thereafter to simmer very slowly for one hour. While the meat is thus cooking put the flour into a bowl, wet, and make it smooth Tf ith a tablespoonful of the cold stock, add to it the pepper, salt, lemon-juice and sherry and the remainder of the stock, and pouring FRICASSiE OP CHICKEN. 49 this into the saucepan let the whole cook together for twenty minutes longer. Just before serving, put the yolks of the eggs into a bowl, together with the chopped parsley, beat these until thoroughly blended when the cream must be added, and when the saucepan containing the veal has been removed from the fire and allowed to cool for two minutes, pour into it this mixture and stir all quickly, to prevent the eggs curdling which , they are liable to do by coming in conjunction with the cream and lemon-juice. This should be served very hot. Note. — A copper or porcelain-lined saucepan is here specified because a common saucepan in which anything else has been cooked, unless especially scoured for this purpose, will unfailingly discolor the veal. Fricassee of Chicken. — One young fowl, one ounce of butter, one and one-half ounces of flour, one carrot, one Bermuda onion, one and one-half pints of second white stock, one teaspoonful of salt, one-half tea- spoonful of white pepper, one blade of mace, one gill of cream, one dozen of small mushrooms

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