Fricassee of Chickens or Rabbits (brown)

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 (9)

main components

chickens ↝ Chicken, ground, raw [Poultry Products]
button mushrooms stewed ↝ Mushrooms, white button [Vegetables and Vegetable Products]
pieces of artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
blanched truffles
morells ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
egg balls ↝ Egg, whole, raw [Eggs and omelets]
some good-seasoned cullis
fried oysters ↝ Oysters, raw [Shellfish]

cooking fat

a little lard ↝ Lard [Fats and Oils]

Instructions (6)

Cut the chickens into pieces, and fry them in a little lard till of a light brown colour.
Drain them with a cloth very dry.
Put them into a stewpan.
Add button mushrooms stewed, pieces of artichoke bottoms, blanched truffles, morells, egg balls, and some good-seasoned cullis.
Set them over a moderate fire, stew them gently till done.
Serve up with fried oysters round them.

Original Text

Fricassee of Chickens or Rabbits (brown).

Cut the chickens into pieces, and fry them in a little lard till of a light brown colour; then drain them with a cloth very dry; after which put them into a stewpan, add button mushrooms stewed, pieces of artichoke bottoms, blanched truffles, morells, egg balls, and some good-seasoned cullis. Set them over a moderate fire, stew them gently till done, and serve up with fried oysters round them.

[121]

Notes

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