Fricasseed Fowl or Chicken

Ingredients

• 1 fowl or 2 small chickens
• oz. flour
• 1^ oz. butter
• A blade of mace
• 1 teaspoonful white peppercorns
• 2 yolks of eggs
• 2 tablespoonfuls cream
• 1 small shallot
• 1 bay leaf
• 2 sprigs of parsley
• A small bunch of sweet herbs
• 1 pint of milk or water

Method

1. 1

   Skin and joint the fowls, blanch in boiling water, then cold water.

2. 2

   Simmer feet, neck, and trimmings with shallot, mace, parsley, herbs, peppercorns, and milk for half an hour.

3. 3

   Add fowl and simmer for one hour.

4. 4

   Mix butter and flour, strain gravy into it, stir, boil briefly, add yolks and cream, strain over chicken.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 11. The excerpt below is the record exactly as published.

FRICASSED FOWL OR CHICKEN (Entree). 1 fowl or 2 small chickens oz. flour 1^ oz. butter A blade of mace 1 teaspoonful white peppercorns 2 yolks of eggs 2 tablespoonfuls cream 1 small shallot 1 bay leaf 2 sprigs of parsley A small bunch of sweet herbs 1 pint of milk or water

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