Fricassee of Chicken with Mushrooms

Ingredients

• two good-sized plump chickens
• thin slices of onion
• thin slices of carrot
• a little celery
• three cloves
• twelve peppercorns
• a blade of mace
• a bouquet
• a quart of boiling broth
• two ounces of butter
• two ounces of flour
• the mushroom trimmings

Method

1. 1

   Prepare and cut chickens into joints.

2. 2

   Steep in tepid water, then place in a saucepan with vegetables and broth.

3. 3

   Boil gently for half an hour.

4. 4

   Remove, cool, and strain broth.

5. 5

   Make a sauce with butter and flour, add broth and mushroom trimmings, boil until thick.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 106. The excerpt below is the record exactly as published.

FricasBee of Ohicken with Mushrooms Select two good-sized plump chickens. After they have been drawn, singe them and cut them up in small members or joints in the following manner: First remove the wings at the second joint and the legs at the knotty bend of the first joint; then take hold of the chicken with the left band, and, with a sharp knife in the right, make two parallel cuts lengthwise on the back about an inch and a half apart, so as partly to detach, or at least mark out where the legs and wings are to be removed; cut both legs and fillets, then remove the thigh bone; separate the back and breast, trim these, then cut the back aerosa in two pieces. Steep the pieces in a pan of tepid water for ten or fifteen minutes. Occasionally squeeze each piece, so as to extract the blood. Next sprinkle the bottom of a sauce- pan with thin slices of onion and carrot, a little celery, three cloves, twelve peppercoms, a biade of mace, and a bouquet. Place the pieces of chicken in dose and neat order upon the vegetables. Moisten with a quart of boiling broth — if not at band, water will do. Let them boil gently for half an hour, or until sufficiently tender. Keep the pan covered, so they will steam as well as boil. Remove the pieces with a skimmer, drain, and then plunge in cold water. Wash and drain them upon a cloth. Trim and place them in a saucepan and set away in a cool place. Strain the broth the chickens were cooked in. Melt two ounces of butter in saucepan and stir in 186 MB8. SBELY'a COOK BOOK two ouDoes of flour. Stir over the fìre f or three minutes, but do not let it brown. Remove from the range and stir in the chicken broth. Mix together until it is a smooth sauce. Add the mushroom trimmings

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