Fricassée of Fowls à la Du Barry

Ingredients

• a lump of butter
• a slice of Bayonne ham
• a tablespoonful of flour
• a bouquet of mixed herbs
• an onion stuck with cloves
• three quarters of an hour

Method

1. 1

   Cut up your fowls into joints, soak for an hour in cold water, change water two or three times, drain and dry.

2. 2

   Cook in water until boiling, then remove fowl and pass liquor through a tammy.

3. 3

   Warm butter and bacon, add fowl, then stir in flour.

4. 4

   Moisten with stock and boiled liquor, season with herbs and onion, boil for 45 minutes, remove onion and herbs, and if sauce is not reduced, stir in yolks of egg and serve.

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 103. The excerpt below is the record exactly as published.

Fricassée of fowls à la Du Barry. Moules à la Villeroi. Mussels à la Villeroi. Filet de chevreuil rôti sauce poiv- Roast fillet of roebuck, poivrade rade. sauce. Croûte aux champignons. Mushrooms on toast. Tarte aux poires. Pear tart. 5 Fricassée of fowls à la Du Barry. Cut up your fowls into joints, and soak for an hour in cold water, which change two or three times ; drain, and dry them carefully in a cloth, and cook in water ; as soon as it begins to boil, remove the pieces of fowl, and pass the liquor through a tammy. Warm a lump of butter, some scraped bacon, and a slice of Bayonne ham over a slow fire; when quite hot, add the pieces of fowl, and as soon as they ee to stiffen, stir in a tablespoonful of our; take the saucepan off the fire, moisten the fricassée with equal quantities of stock, and the liquor im which the fowls were boiled ; season with a bouquet of mixed herbs, an onion stuck with cloves, and boil for three quarters of an hour

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