Fricassee of Chicken (French Recipe)

Ingredients

• a whole chicken
• an ounce of butter
• an ounce of flour
• a pinch of salt
• a small piece of lemon peel
• either oysters, or button mushrooms, or button onions
• some cream

Method

1. 1

   Truss the chicken and melt butter in a shallow stewpan.

2. 2

   Stir in flour, add enough tepid water to cover the chicken, and season with salt and lemon peel.

3. 3

   Cover and simmer for three hours, turning the chicken halfway.

4. 4

   Add oysters or mushrooms, simmer until tender, then serve with a reduced sauce, garnished with oysters or mushrooms.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 85. The excerpt below is the record exactly as published.

Fricassee of Chicken. (Fi-ench Recipe.) In France, this dish is made with a whole chicken. As it must be a delicate white, care must be taken to select a chicken with a white skin. The trussing must be as for boiling. Have a shallow stewpan, melt in it a piece of butter, and stir in an ounce of flour. Add enough tepid water to make the liquid reach halfway up the chicken when laid on its side ; a pinch of salt and a small piece of lemon peel are to be put in. Put a buttered paper over the stewpan, and over that its cover. Let it simmer for three hours ; turn the chicken on the other side, and put in either oysters, or button mushrooms, or button onions ; simmer again, and when done (that is quite tender but not in rags), take it out, put it on a dish, and keep warm whilst you reduce the sauce if too thin, or make the sauce richer by the addition of some cream

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