Fricassee of Chickens or Rabbits (white)

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Fricassee Base
Additions
Seasoning and Thickening
Optional Alternative Thickener
Instructions (11)
  1. Cut the chickens or rabbits into pieces.
  2. Blanch the pieces and drain them dry.
  3. Put the blanched pieces into a stewpan with a little veal stock, a blade of mace, and a middling-sized whole onion.
  4. Stew them gently till three parts done.
  5. Add slices of blanched throat sweetbreads, stewed white button mushrooms, egg balls, and pieces of artichoke bottoms.
  6. When they are all nearly stewed, season with salt and a little lemon juice.
  7. Add a leason of three eggs.
  8. Simmer it over a fire for five minutes, taking care not to let it curdle.
  9. Remove the mace and onion before serving.
  10. Serve it up very hot.
Alternative Method Note
  1. Instead of a leason, the stock it is stewed in may be almost reduced, and a benshamelle added with the sweetbreads, mushrooms, &c.
Original Text
Fricassee of Chickens or Rabbits (white). Cut them into pieces and blanch and drain them dry; then put them into a stewpan with a little veal stock, a blade of mace, and a middling-sized whole onion. Stew them gently till three parts done; then add slices of blanched throat sweetbreads, stewed white button mushrooms, egg balls, and pieces of artichoke bottoms. When they are all nearly stewed, season with salt and a little lemon juice, add a leason of three eggs, simmer it over a fire for five minutes, taking care not to let it curdle, and serve it up very hot, with the mace and onion taken out. N. B. Instead of a leason, the stock it is stewed in may be almost reduced, and a benshamelle added with the sweetbreads, mushrooms, [118]&c.
Notes
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