Poulet Fricassee

Ingredients

• 1 fowl
• 2 eggs
• Half-a-teacup fresh milk
• 1 tablespoon butter
• 1 tablespoon flour
• 2 onions
• half-a-teaspoon black pepper
• 1 teaspoon salt
• 1 lime

Method

1. 1

   Cut up the fowl and make stock with the trimmings.

2. 2

   Cook the fowl joints in butter, add flour, then stock, milk, onion, pepper, and salt.

3. 3

   Simmer for three-quarters of an hour.

4. 4

   Mix egg yolk with sauce and serve with lime juice.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 37. The excerpt below is the record exactly as published.

Poulet Fricassee. (II). 1 fowl. 2 eggs. Half-a-teacup fresh milk, or 1 dessertspoon Ideal to rest of water. 1 tablespoon butter. 1. Cut up the fowl, putting 1 tablespoon flour. 2 onions (one if large). 2 berkono or half-a-teaspoon black pepper. 1 teaspoon salt

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