Fricassee of Chickens, a la St. Lambert

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (22)
Vegetables for base
Aromatics for base
Liquids for base
Chicken and thickening
Garnish
Instructions (15)
  1. Cut into small dice the carrot, onion, celery, and raw ham.
  2. Put these into a stewpan with a small piece of butter, half a bay-leaf, a sprig of thyme, three cloves, a blade of mace, and a few pepper-corns.
  3. Stir these over a slow fire for about ten minutes, without allowing them to acquire any colour.
  4. Moisten the whole with a pint of French white wine, and the same quantity of common broth.
  5. Boil this gently for half an hour, and then strain it through a sieve into a basin.
  6. Cut the chickens up as directed in the foregoing case.
  7. Melt 3 oz. of butter in a stewpan.
  8. Throw in the pieces of chicken, and toss them over the fire until they become set and firm.
  9. Stir to this a spoonful of flour, toss the whole together over the fire for two minutes.
  10. Pour in the broth prepared for the purpose.
  11. Stir the fricassee over the fire until it boils, and finish it in the same way as the foregoing.
  12. When about to send to table, warm and dish up the fricassee.
  13. Place about it small groups of glazed carrots, turnips, and French-beans, cut into small fanciful shapes.
  14. Garnish the base, by placing a border composed of about eight small artichoke-bottoms, nicely turned and boiled, each filled alternately with glazed carrots, and green-peas.
  15. Pour the sauce round the entrée, and serve.
Original Text
FRICASSEE OF CHICKENS, A LA ST. LAMBERT. Cut into small dice the following vegetables, &c.: one carrot, an onion, one head of celery, and 4 oz. of raw ham; put these into a stewpan with a small piece of butter, half a bay-leaf, a sprig of thyme, three cloves, a blade of mace, and a few pepper-corns; stir these over a slow fire for about ten minutes, without allowing them to acquire any colour, then moisten the whole with a pint of French white wine, and the same quantity of common broth; boil this gently for half an hour, and then strain it through a sieve into a basin. Next, cut the chickens up as directed in the foregoing case; melt 3 oz. of butter in a stewpan, throw in the pieces of chicken, and toss them over the fire until they become set and firm; stir to this a spoonful of flour, toss the whole together over the fire for two minutes, and pour in the broth prepared for the purpose; stir the fricassee over the fire until it boils, and finish it in the same way as the foregoing. When about to send to table, warm and dish up the fricassee, place about it small groups of glazed carrots, turnips, and French-beans, cut into small fanciful shapes; and garnish the base, by placing a border composed of about eight small artichoke-bottoms, nicely turned and boiled, each filled alternately with glazed carrots, and green-peas: pour the sauce round the entrée, and serve.
Notes
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