Poulets en Salmis (Fricassee of Fowl)

Ingredients

• one or two chickens
• a rasher of bacon
• a couple of carrots
• three minced shallots
• a bay-leaf
• thyme to taste
• parsley to taste
• whole pepper to taste
• salt to taste
• two ounces of clarified dripping
• a tablespoonful of flour
• a pint and a quarter of common stock
• a liqueur-glassful of Marsala

Method

1. 1

   Carve the chickens into pieces and set aside.

2. 2

   In a saucepan, cook bacon, carrots, shallots, bay-leaf, thyme, parsley, pepper, and salt in dripping.

3. 3

   Add flour, then moisten with stock and Marsala.

4. 4

   Add chicken trimmings and simmer for an hour.

5. 5

   Strain, return chicken to sauce, and warm before serving.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 21. The excerpt below is the record exactly as published.

Poulets en Salmis (Fricassee of Fowl). — Half roast one or two chickens, carve them very neatly, making four pieces out of the legs, two out of the wings and two out of the breast, thus sixteen pieces if two fowls are used. Remove all skin and outside parts, and put the pieces of chicken aside till wanted. Then put into a saucepan a rasher of bacon cut in dice, a couple of carrots sliced, three minced shallots, a bay-leaf, thyme, parsley, whole pepper, salt to taste, and two ounces of clarified dripping. Let these all simmer for about twenty minutes, and when well browned add a tablespoonful of flour, let it cook thoroughly, then moisten with a pint and a quarter of common stock, and. if possible, a liqueur-glassful of Marsala

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