Fricassee of Gold Chicken

Name: Fricassee of Gold Chicken
Yield: 4 servings
Ingredients: Put into a saucepan 3 oz. of Driessen's pale foundation sauce; ½ pint of water; ½ pint of milk; a squeeze of lemon juice; Put into it the pieces of chicken, from which the skin has been removed; a few mushrooms; a tablespoonful of chopped parsley

From Miss Cameron's cookery book, 1898

Serves 4

Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 28. The excerpt below is the record exactly as published.

Fricassee of Gold Chicken. Put into a saucepan 3 oz. of Driessen's pale foundation sauce ; \ pint of water, and \ pint of milk. Stir over a gentle heat till dissolved; as soon as it boils, add to it a squeeze of lemon juice. Put into it the pieces of chicken, from which the skin has been removed, and when heated through serve with or without a border of boiled rice. A great improvement to this dish are a few mushrooms and a tablespoonful of chopped parsley

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