Fricassee of Chickens

Ingredients

• a couple of fat chickens
• a small bit of butter
• a glass of white wine
• an onion stuck with cloves
• an anchovy
• some parsley
• a small shalot
• a few bits of mace
• a bay leaf
• the yolks of four eggs
• a cupful of cream
• pepper
• salt

Method

1. 1

   Draw and singe the chickens, carve into pieces, and wash in lukewarm water.

2. 2

   Blanch in boiling water, then place in cold water.

3. 3

   Put into a stew-pan with butter, white wine, onion, anchovy, parsley, shalot, mace, and bay leaf.

4. 4

   Boil for about 45 minutes.

5. 5

   Thicken the gravy with flour, butter, egg yolks, and cream.

6. 6

   Stir over the fire without boiling and pour over the chicken.

As published

This recipe was extracted from Recipes for the million (1891), page 40. The excerpt below is the record exactly as published.

salt to taste. Skim frequently, and simmer for three hours, or till it is reduced to half the quantity. A little vermicelli boiled in the soup five minutes before it is served is an improvement. CHICKEN (POTTED). — Chop, and pound very fine, two pounds of the flesh of a chicken with one pound of lean ham, add three- quarters of a pound of butter, a little cayenne, nutmeg, and ground mace. Pot, and cover with hot butter. CHICKENS (BOILED). — Tie the wings and the legs to the body with thread, immerse in milk and water for two hours, then put into cold water, and boil slowly for half an hour. Skim constantly. Garnish with white broccoli, and serve with white sauce. Very plump birds should be chosen for this dish, otherwise it will not give satisfaction. CHICKENS (CURRIED). — Put slices of a dressed chicken into a stew-pan with a clove of garlic, a sliced onion fried brown, and some veal or mutton gravy. Simmer till tender, then add a good spoonful each of curry powder and flour, rubbed smooth with an ounce of butter, three or four tablespoonfuls of cream, a little salt, and some lemon juice. Serve with boiled rice round the dish. CHICKENS (FRICASSEE OF). — Draw a coupleof fat chickens, singe them till the flesh gets firm, and carve them into pieces. Take out the lungs and the spongy parts within the loins, and wash in lukewarm water till all the blood is extracted ; then blanch them in boiling water ; drain, and place in cold water so that they may be more readily trimmed. Put them into a stew-pan with a small bit of butter, a glass of white wine, an onion stuck with cloves, an anchovy, some parsley, a small shalot, a few bits of mace, and a bay leaf. Let them boil for about three-quarters of an hour, then dish up. Thicken the gravy with flour and butter, the yolks of four eggs, and a cupful of cream. Stir it over the fire, but do not boil it. Pour the gravy over the chicken. Some cooks add a little lemon juice, while others disapprove of the practice. When this is done the fricassee must be highly seasoned with pepper

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