Fricassee of Chicken in Ten Minutes
From The thorough good cook, 1895
Serves 2
Serve immediately.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 147. The excerpt below is the record exactly as published.
Fricass€e of Chicken in Ten Minutes. Warm the limbs in a stew-pan with butter ; then take them out, and put into the butter remaining in the stew-pan some mushrooms, parsley, shallots chopped up, salt, and spice ; set this over the fire ; pour in some white wine
Cook this with the app: pantry check, scaling, and the assistant.