Fricassee of Chickens, with Mushrooms, Etc.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the chicken
for stewing the chicken
for the sauce
Instructions (16)
  1. Procure two fat plump chickens, and after they have been drawn, singe them over the flame of a charcoal fire, and then cut up into small members or joints.
  2. Remove the wings at the second joint, and the legs at the knittle bend or the first joint.
  3. With the left hand, and a sharp knife, make two parallel cuts, lengthwise, on the back, about an inch and a half apart, so as partly to detach or at least to mark out where the legs and wings are to be removed.
  4. Place the chicken upon its side on the table, and after the leg and fillet (with the pinon left on the upper side) have been cut, repeat on the other side, and remove the thigh-bones.
  5. Separate the back and breast, trim these without waste, and cut the back across into two pieces.
  6. Steep the whole in a pan containing clear tepid water, for about ten minutes, frequently squeezing the pieces with the hand to extract all the blood.
  7. Stew the bottom of a stewpan with thinly-sliced carrot, onion, and a little celery; three cloves, twelve peppercorns, a blade of mace, and a garnished faggot of parsley.
  8. Place the pieces of chicken in close and neat order upon the vegetables, &c.
  9. Moisten with about a quart of boiling broth from the stock-pot, or failing this, with water.
  10. Cover with the lid, and set the whole to boil gently by the side of the stove-fire for about half an hour, when the chickens will be done.
  11. Strain the chickens in a sieve, and reserve their broth in a basin.
  12. Immerse the pieces of chicken in cold water, wash and drain them upon a napkin, and afterwards trim them neatly and place them in a stewpan in the larder.
  13. Put 2 oz. of fresh butter to melt in a stewpan.
  14. Add two tablespoonfuls of flour to the melted butter, and stir the roux over the fire for three minutes without allowing it to acquire any colour.
  15. Remove the roux from the stove, pour in the chicken-broth, and thoroughly mix together into a smooth sauce.
  16. Throw in some trimmings of mushrooms, and stir the sauce over the fire until it boils, then set it by the side to continue gently boiling to throw up the butter and scum.
Original Text
FRICASSEE OF CHICKENS, WITH MUSHROOMS, ETC. PROCURE two fat plump chickens, and after they have been drawn, singe them over the flame of a charcoal fire, and then cut up into small members or joints, in the following manner:—First, remove the wings at the second joint, and the legs at the knittle bend or the first joint; then take hold of the chicken with the left hand, and with a sharp knife, make two parallel cuts, lengthwise, on the back, about an inch and a half apart, so as partly to detach or at least to mark out where the legs and wings are to be removed; the chicken must next be placed upon its side on the table, and after the leg and fillet (with the pinon left on the upper side) have been cut, the same must be repeated on the other, and the thigh-bones must be removed. Then separate the back and breast, trim these without waste, and cut the back across into two pieces; steep the whole in a pan containing clear tepid water, for about ten minutes; frequently squeezing the pieces with the hand to extract all the blood. Next, stew the bottom of a stewpan with thinly-sliced carrot, onion, and a little celery; three cloves, twelve peppercorns, a blade of mace, and a garnished faggot of parsley; place the pieces of chicken in close and neat order upon the vegetables, &c.; moisten with about a quart of boiling broth from the stock-pot, or failing this, with water; cover with the lid, and set the whole to boil gently by the side of the stove-fire for about half an hour, when the chickens will be done. They must then be strained in a sieve, and their broth reserved in a basin; next, immerse the pieces of chicken in cold water, wash and drain them upon a napkin, and afterwards trim them neatly and place them in a stewpan in the larder. Then put 2 oz. of fresh butter to melt in a stewpan, to this add two tablespoonfuls of flour, and stir the roux over the fire for three minutes without allowing it to acquire any colour; it should then be removed from the stove, and the chicken-broth being poured into it, the whole must be thoroughly mixed together into a smooth sauce; throw in some trimmings of mushrooms, and stir the sauce over the fire until it boils, then set it by the side to continue gently boiling to throw up the butter and scum. When the sauce
Notes
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