Fricassee of Chicken, Parisienne

Ingredients

• tender chickens
• flour
• a pint cupful of yellow fricassee sauce
• a pint cupful of Parisienne potatoes
• button mushrooms

Method

1. 1

   Cut chickens into joints, season with pepper and salt, roll in flour, and fry or bake until brown.

2. 2

   Prepare yellow fricassee sauce and Parisienne potatoes.

3. 3

   Serve chicken with sauce and potatoes, garnished with mushrooms.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 222. The excerpt below is the record exactly as published.

Fricassee of chicken, Parisienne (2 chickens, sauce, etc., 65 cents.) Haricot of mutton, Bourgeoise (13 cents.) Summer cabbage 2 heads io,beets plain stewed 2, tomatoes 12, string beans 6, potatoes 8 — 38 cents. Tapioca custard pudding {2 qts, 20 cents, with sauce, 25 cents.) Cherry and raspberry pie (2 pies, 16 cents.) White Mountain ice cream (36 cents.) Nuts, raisins, cheese, crackers, condi- ments (average, 35 cents.) Bread, butter 10, coffee, tea, sugar 14. Milk 24, cream 10. Total, $447; 35 persons; nearly 13 cents a plate. 720— Green Corn Soup. Any good simple soup not specially flavored may have grated corn and some milk added to it and will be generally acceptable. For a rule for 30 to 35 per- sons take: 5 quarts soup stock. I or 2 quarts milk. I can of corn or a quart of green corn grated. I tablespoon minced onion. % lb, salt pork. Boil a carrot, turnip and onion with the meat, bones and water that makes the stock. Cut the pork in dice and fry it light brown, and then pour away the fat, boil up the milk in the pork pan to obtain the flavor of the frying, and pour all back into the stock pot. Strain into a clean saucepan, add the minced onion, the corn mashed or grated, boil up and sea- son, and sprinkle a little parsley finely minced. 721— Boiled Muskallonge. The muskallonge is fish like the pick- erel. It is convenient sometimes to have another name even for the same fish fcr the purjDOses of a bill of fare. Mark off the fish in individual portions. Have the water ready boiling, put in a bay leaf, an onion and 4 cloves and salt and piece of lemon if at hand, drop in the fish, boil gently at the side of the range not over half an hour. Serve wi^h egg sauce or other kinds suitable for boiled fish, and a spoonful of potato. 722— Potatoes, HoUandaise. Cut raw potatoes in quarters lenghtwise as if to be fried, ^ then trim to a rough kidney shape, boil in salted water, take off before they break, drain, and sprinkle with parsley, melted ^ butter, salt and lemon juice. Serve with the fish on the same plate. There used to be a Dutch kidney potato of small size but much esteemed, ^vhich these cut potatoes are intended to imitate SAN FRANCISCO HOTEL GAZETTE'S 82 and, like those of Holland, are to be simply cooked. 723— Fricassee of Chicken, Parisienne. Cut tender chickens in joints, pepper and salt and roll in flour, either fry or bake brown^ using enough oil, clarified butler or drippings to baste with. Make yellow fricassee sauce — that is, white sauce with yolk of.egg added and lemon juice and cayenne, and prepare a pint cupful^ of Parisienpe potatoes. Serve sauce in the dish, piece of chicken in it, potatoes around and, if wished, decorate further with button mushrooms

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