Fricassée of Fowl
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
A classical dish of French culinary art.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 37. The excerpt below is the record exactly as published.
Fricassée of fowl. Gigot rôti. Roast leg of mutton. Purée de navets Purée of turnips. Gâteau de riz. Rice cake. Fricassee of fowl. Cut up your fowls into joints and soak in warm water until thoroughly clean, dip the pieces into cold water, drain, singe the legs, so as to remove the skin, split the gizzards, cut offthe heads and use the best half of the necks; wash the livers, sprinkle the whole with flour and warm in a saucepan, stir them all the time so that the butter may not brown, after five minutes add some stock, two heads of cloves, cockscombs, pieces of sweet-bread, mushrooms, morels, a bouquet of mixed bherbs, salt, and pepper; simmer over a moderate fire until sufficiently done, thicken the sauce with yolks of egg, a little cream and lemon juice ; pile the pieces of chicken in an entrée dish, reserving the breasts and wings for “the last, pour the sauce over them and garnish with large crayfish. This excellent entrée must be numbered amongst the classical dishes of French culinary art. Maître d’hètel butter. Take a tablespoonful of mixed herbs, composed half of finelÿ-chopped parsley, a quarter of chervil leaves, and à quarter of watercress, mix into a pound of fresh butter, add one or two chopped tarragon leaves, the juice of a lemon and two or three yolks of egg, this butter will keep a long time. 84 THE 366 BILLS OF FARE. MARCH 24 Potage Faubonne. Faubonne soup. Saumon sauce genevoise, Salmon, Geneva sauve, Poularde à la Grimod. Fowl à la Grimod. Filet de bœuf rôti. Roast fillet of beef. Asperges au beurre, Asparagus with butter. Œufs à la neige. Poathed whites of egg. Fowl à la Grimod de la Reyniere. Clean and truss a fine fowl or fat pullet, beat the back so as to flatten the breast as much as possible, fill it with a stuffing composed of chopped truffes, chicken’s liver, mush- rooms, parsley, chives, salt, coarse black pepper, beef marrow, and a little butter and lard. Warm the fowl for a few minutes in melted butter, and cover it with slices of crumb of bread, cut the length of the fowl and about a quarter of an inch thick, lay some slices of lean ham of the same size over them, and wrap the whole in a buttered paper, roast, and serve with its own gravy. Baked mushrooms with bread-crumbs. ! Preparethe same as stuffed mushrooms (see 4thof September). Poached whites of egg. Boil a pint of milk, two tablespoonsful of orange-flower water and four ounces of sugar in a saucepan; whip up six whites of egg and drop in a dessert-spoonful at a time of the whipped egg into the milk ; when poached, place them on a dish, thicken the milk with beaten yolks of egg, and pour over the poached whites. Serve cold. THE 366 BILLS OF FARE. 85 MARCH 25. Potage au pain. Bread soup. Bœuf bouilli garni de choux. Boïled beef and cabbage. Barbue à la Parmesane. Baked brill with Parmesan checse, , Jambon rôti. . Roast ham. Epinards au jus. Stewed spinach, Darioles à la duchesse, Duchess cakes. Baked brill with Parmesan cheese. Break up any pieces of brill which may have been left from the previous day’s dinner, take out all the bones, and warm in thick béchamel sauce (see 16th of August) ; place on a tin or plated dish, smooth with the blade of a knife dipped in boiling water, bread-crumb, and sprinkle with grated Parmesan cheese , brown in the oven or with the salamander, and serve very.hot. Duchess cakes. To make eighteen cakes, take one ounce of flour and stir well together with an egg ; add six yolks of egg, four ounces * powdered sugar, six pounded maccaroons, a pinch of salt, and lastly a whole egg, stir until perfectly mixed, and add a pint of cream, some strips of citron, a tablespoonful of currants, a pinch of chopped angelica, glacé cherries, and some preserved orange- flower leaves. Butter some small moulds, fill them with the cream, bake, and when cooked, glaze with white sugar, and serve very hot. These little cakes are most delicious. 86 MT 366 PILLS COM FAR. MARCH 26. Potage printanier. Spring soup. Anguille à la bordelaise. Eel à la bordelaise. Côtelettes de veau à la milanaise. Veal cutlets à la milanaise, Canards sauvages rôtis. Roast wild duck. Croûte aux champignons. Mushrooms on toast. Compote de poires. Compote of pears. Clear stock à la Française. This soup, which is the result of keeping a stockpot always going, is generally made in an earthenware pot, or in a well- tinned stockpot. Cut up your soup-meat into small pieces, crush the bones, put in as many pints of water as thereare pounds of beef, flavour with salt, place on the fire, when it boils, skim, ‘and add carrots, turnips, parsnips, a bouquet of parsley, a laurel-leaf, two heads of cloves, a broiled onion, and a lump of sugar. Simmer for seven hours; if the soup is required to be extra good, a fowl can be boiled in it, but if so, no sugar will be required. Clear off all grease, and pass through a tammy. Spring soup. Cut up some carrots, turnips, and leeks into fine strips, warm in fresh butter until slightly brown ; boil in a little stock for an hour, add some asparagus heads, green peas, and french beans, which have been boiled in water ; pour in the necessary quantity of stock, skim off all grease, and when boiling, pour into a soup-tureen over toasted crusts of bread. THE 366 BILLS OF FARE. 87 MARCH 27. Potage à la purée de pois. Purée of green peas. Morue à la maître d’hôtel. Salt cod à la maître d’hôtel. Côtelettes de mouton sauce tomates. Mutton cutlets with tomato sauce. Pâté de bécassines. Pâté of snipe. Macédoine de légumes en salade, Mixed vegetable salad. Soupirs de nonne. Nun's sighs. Salt cod à la maitre d'hôtel. Soak a piece of salt cod for twenty-four hours, change the water frequently, scrape the fish and boil in water, when cooked, drain and place in a fish-pan. Melt sufficient fresh butter to make a good sauce for the cod, flavour with pepper, a pinch of grated nutmeg, chopped parsley and chives, a pinch of flour, and a tea-cupful of the water in which the cod was boiled; stir this sauce, and pour it over the fish; leave on the fire until the cod is quite hot, stir the sauce the whole time, or the butter will become oily, squeeze the juice of a lemon over it, and serve when the sauce has thickened. Fish glaze. Simmer the heads and trimmings of turbot, whiting, and gurnet in water, with a fifth part of white wine, for several hours ; season with carrots, leeks, onions, a bouquet of mixed herbs
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Cook this with the app: pantry check, scaling, and the assistant.