Chicken, white fricassee of

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
main components
for frying
for stewing
to finish
Instructions (6)
  1. Cut chickens or rabbits in pieces; wash and dry them in a cloth; flour them well, and fry in clarified butter till they are a little brown.
  2. If not enough done, put them in a stewpan, and just cover them with strong veal or beef broth.
  3. Put in with them a bunch of thyme, an onion stuck with cloves, a little pepper and salt, and a blade of mace.
  4. Cover and stew till tender, and till the liquor is reduced about one half.
  5. Put in a quarter of a pound of butter, the yolk of two eggs beat, and a quarter of a pint of cream.
  6. Stir well; let it boil; if not thick enough, shake in some flour; and then put in juice of lemon.
Original Text
Chicken, white fricassee of. Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour them well, and fry in clarified butter till they are a little brown, but, if not enough done, put them in a stewpan, and just cover them with strong veal or beef broth. Put in with them a bunch of thyme, an onion stuck with cloves, a little pepper and salt, and a blade of mace. Cover and stew till tender, and till the liquor is reduced about one half. Put in a quarter of a pound of butter, the yolk of two eggs beat,[163] and a quarter of a pint of cream. Stir well; let it boil; if not thick enough, shake in some flour; and then put in juice of lemon.
Notes
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