White Fricassee of Chicken

Ingredients

• a cooked fowl
• three tablespoonfuls of butter
• two tablespoonfuls of flour
• a pint of the water
• half a cupful of cream or milk
• salt and pepper

Method

1. 1

   Cut fowl into pieces, season.

2. 2

   Melt butter, add flour, then gradually add boiling water.

3. 3

   Add chicken, simmer, then add cream or milk and boil once before serving.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 178. The excerpt below is the record exactly as published.

White Fricassee of Chicken. Free a cooked fowl of skin, bones, and fat, and cut it into small pieces. Season with salt and pepper. Put three table-spoonfuls of butter into the frying-pan, and when it has become hot, add two table-spoonfuls of flour. Stir until smooth and frothy ; then gradually add a pint of the water in which the fowl was boiled, and season with salt and pepper. When this gravy boils up, add the cut meat, and simmer for ten minutes; then add half a cupful of cream or milk, and allow the fricassee to boil up once. Serve on a hot dish, with a garnish of toast. Terrapin Chicken. For this dish use one quart of cold cooked chicken, cut in very small pieces, the cooked liver of one or two chickens, three hard-boiled eggs, the yolks of two un- cooked eggs, one cupful of chicken stock, one cupful of cream, a slight grating of nutmeg, one-third of a tea- spoonful of pepper, one level table-spoonful of salt, four table-spoonfuls of sherry, three table-spoonfuls of butte

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