Fricassée of Chicken

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For cooking the chicken

a picked and cleansed chicken ↝ Chicken, ground, raw [Poultry Products]
enough cold water to cover it ↝ Water, tap [Tap water]
two or three onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
six or eight peppercorns
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

For the sauce

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of the liquor in which the chicken was cooked
three raw yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
the juice of one lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a gill of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (10)

Cut a picked and cleansed chicken into neat joints.
Put the chicken into a stewpan with enough cold water to cover it, two or three sliced onions, a bunch of herbs, six or eight peppercorns, and a pinch of salt.
Bring to the boil, skim, and let it simmer gently at the side of the stove for about thirty minutes.
Arrange the chicken joints on the dish they are to be served on in a pile.
Fry together two ounces of butter and two ounces of flour without allowing them to discolour.
Mix to this half a pint of the liquor in which the chicken was cooked.
Stir until the sauce boils.
Stir onto this three raw egg yolks previously mixed with the juice of one lemon and a gill of thick cream.
Keep stirring till the sauce thickens, without allowing it to boil.
Tammy the sauce and pour over the chicken.

Original Text

Fricassée of Chicken.
(Fricassée de Poulet.)
Cut a picked and cleansed chicken into neat joints, put it into a stewpan with enough cold water to cover it and two or three onions sliced, a bunch of herbs, six or eight peppercorns and a pinch of salt. Bring it to the boil, skim and let it simmer gently at the side of the stove for about thirty minutes; arrange the joints on the dish they are to be served on in a pile. Fry together two ounces of butter and two ounces of flour, without allowing them to discolour, mix to this half a pint of the liquor in which the chicken was cooked, stir until it boils, then stir on to this three raw yolks of egg previously mixed with the juice of one lemon and a gill of thick cream, and keep stirring till the sauce thickens, without allowing it to boil, tammy, and pour over the chicken.

Notes

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