Fricassee of Chicken, Vin Blanc

Ingredients

• a small Surrey fowl
• a little butter
• about two ounces of flour
• a light good chicken stock
• a faggot of herbs
• one small onion
• a few button mushrooms
• some white wine
• about a gill of cream

Method

1. 1

   Cut the fowl into joints and fry in butter without coloring.

2. 2

   Sprinkle with flour, cook a little, then wet with chicken stock.

3. 3

   Boil until thick, then add herbs, onion, mushrooms, and white wine.

4. 4

   Simmer gently.

5. 5

   Dish up chicken and mushrooms, strain sauce over, adding cream.

6. 6

   Serve hot.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 20. The excerpt below is the record exactly as published.

FRICASSEE OF CHICKEN. VIN BLANC CUT into neat joints a small Surrey fowl. Fry in a little butter, without allowing it to colour at all. Sprinkle on the pieces about two ounces of flour ; let it cook a little, then wet with a light good chicken stock. Let it boil, stirring until it thickens, then add a faggot of herbs, one small onion, a few button mushrooms and some white wine — chablis is the best. Let it simmer gently. When cooked, dish up the chicken and mush- 6S THE DUDI.EY RECIPES rooms, and strain the sauce, which has been seasoned, over the pieces, adding about a gill of cream

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