Fricassee of Chicken (Fricassee de Volaille)

Ingredients

• 1 chicken
• 2 oz. butter
• 2 oz. flour
• Boiling water
• 2 or 3 white onions
• Salt
• White pepper
• A small bunch of herbs
• 2 or 3 table-sps. bottled mushrooms
• 2 yolks of eggs
• LemOn juice
• Croutons of fried bread
• Parsley

Method

1. 1

   Clean the chicken and cut it into pieces.

2. 2

   Boil the pieces in water with salt, pepper, herbs, and onions until tender.

3. 3

   Strain and reserve the stock.

4. 4

   Melt butter, mix in flour, and add the chicken stock to create a sauce.

5. 5

   Add mushrooms and cook for 15 minutes.

6. 6

   Stir in egg yolks and lemon juice, then return chicken to heat without boiling.

7. 7

   Serve garnished with croutons and parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 445. The excerpt below is the record exactly as published.

Fricassee of Chicken (Fricassee de Volaille) 1 chicken. 2 oz. butter. 2 oz. flour. Boiling water. 2 or 3 white onions. Salt. White pepper. A small bunch of herbs. 2 or 3 table-sps. bottled mushrooms. 2 yolks of eggs. LemOn juice. Croutons of fried bread. Parsley

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