475. Fricassée of Fowl

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Fowl preparation
Stock seasoning
Sauce base
Garnish
Liaison
Instructions (14)
  1. Divide a fowl into eight pieces, wash it well, put the pieces into a stewpan, and cover with boiling water.
  2. Season with a teaspoonful of salt, a little pepper, a good bouquet of parsley, four cloves, and a blade of mace.
  3. Let it boil twenty minutes.
  4. Pass the stock through a sieve into a basin.
  5. Take out the pieces of fowl, trim nicely.
  6. Put into another stewpan two ounces of butter, with which mix a good spoonful of flour.
  7. Moisten with stock, put in the pieces of fowl, stir occasionally until boiling, skim well.
  8. Add twenty button onions, let simmer until the onions are tender.
  9. When add a gill of cream, with which you have mixed the yolks of two eggs, stir in quickly over the fire, but do not let it boil.
  10. Take out the pieces, dress in pyramid upon the dish, and serve.
Warming up leftovers
  1. Put the remainder into a basin, which stand in a stewpan in which you have placed a little water.
  2. Put the cover over, and let it boil gently, by which means the contents of the basin will get warm without turning the sauce.
  3. When hot, dish up and serve.
  4. The same plan ought to be adopted to warm up any remains of dishes in which a liaison has been introduced; it prevents its turning, which is unavoidable in any other way.
Original Text
475. Fricassée of Fowl.—Divide a fowl into eight pieces, wash it well, put the pieces into a stewpan, and cover with boiling water, season with a teaspoonful of salt, a little pepper, a good bouquet of parsley, four cloves, and a blade of mace, let it boil twenty minutes, pass the stock through a sieve into a basin; take out the pieces of fowl, trim nicely, then put into another stewpan two ounces of butter, with which mix a good spoonful of flour, moisten with stock, put in the pieces of fowl, stir occasionally until boiling, skim well, add twenty button onions, let simmer until the onions are tender, when add a gill of cream, with which you have mixed the yolks of two eggs, stir in quickly over the fire, but do not let it boil; take out the pieces, dress in pyramid upon the dish, and serve. If you require to warm up the remainder of the above, put it into a basin, which stand in a stewpan in which you have placed a little water, put the cover over, and let it boil gently, by which means the contents of the basin will get warm without turning the sauce; when hot, dish up and serve. The same plan ought to be adopted to warm up any remains of dishes in which a liaison has been introduced; it prevents its turning, which is unavoidable in any other way.
Notes
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