FRICASSEE OF CHICKENS, A LA ROMAINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (22)
Instructions (8)
  1. Place the pieces of chicken neatly in a sautapan with a gill of salad oil, bay-leaf and thyme, four shalots, mignonette-pepper and salt, a little grated nutmeg, one clove of garlic, and a dozen small pimentos.
  2. Fry the chickens over a rather brisk fire until the pieces become firm to the touch, but without allowing them to acquire any colour.
  3. Stir in two spoonfuls of flour, toss the whole over the fire for three minutes, and moisten with a pint of Chablis or Saterne wine, and a pint of white consommé.
  4. Stir the fricassee on the fire till it boils, then remove it to the side to continue gently boiling for half an hour.
  5. Skim off the oil, &c., that has risen to the surface, drain the pieces of chicken on a sieve, reserving the sauce in a stewpan to be reduced and finished in the ordinary manner.
  6. Trim the pieces of chicken neatly, and put them into a stewpan with the sauce, some button-mushrooms or morels, trimmed crayfish-tails and cock's-kernels.
  7. When about to send to table, warm the fricassees, and add the juice of half a lemon and a pat of butter, previously rounded with six small red pimentos and a piece of lobster coral, and passed through a sieve.
  8. Dish this in the same manner to the first, garnish it round with a border of raviolis (No. 375), and serve.
Original Text
FRICASSEE OF CHICKENS, A LA ROMAINE. When the chickens have been cut up and trimmed in the usual way, place the pieces neatly in a sautapan with a gill of salad oil, bay-leaf and thyme, four shalots, mignonette-pepper and salt, a little grated nutmeg, one clove of garlic, and a dozen small pimentos; fry the chickens over a rather brisk fire until the pieces become firm to the touch, but without allowing them to acquire any colour; stir in two spoonfuls of flour, toss the whole over the fire for three minutes, and moisten with a pint of Chablis or Saterne wine, and a pint of white consommé; stir the fricassee on the fire till it boils, then remove it to the side to continue gently boiling for half an hour. Skim off the oil, &c., that has risen to the surface, drain the pieces of chicken on a sieve, reserving the sauce in a stewpan to be reduced and finished in the ordinary manner; trim the pieces of chicken neatly, and put them into a stewpan with the sauce, some button-mushrooms or morels, trimmed crayfish-tails and cock's-kernels. When about to send to table, warm the fricassees, and add the juice of half a lemon and a pat of butter, previously rounded with six small red pimentos and a piece of lobster coral, and passed through a sieve. Dish this in the same manner to the first, garnish it round with a border of raviolis (No. 375), and serve.
Notes
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