Chicken Fricassee
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Chicken Fricassee.
Cut the chickens up as for fricassee, and lay them in milk and water for an hour; now wipe each piece dry; season lightly with pepper and salt, and dust with flour; put four tablespoonfuls of butter in a saucepan or a wineglassful of olive oil, and, when hot, fry the chicken a nice brown; then take it out and add to the fat a bruised clove of garlic, six chives or small green eschalots, one tablespoonful of minced parsley, on bay leaf, six chopped mushrooms, one pint of brown stock or cream; pepper and salt to taste; when hot put in the chicken and simmer very slowly; when tender take out the chicken and pile it high in the center of a hot dish; add one tablespoonful of flour to the gravy; boil up quickly, skim and pour over the chicken; garnish with pieces of fresh bread.
-----------
Chicken Fricassee.
Cut the chickens up as for fricassee, and lay them in milk and water for an hour; now wipe each piece dry; season lightly with pepper and salt, and dust with flour; put four tablespoonfuls of butter in a saucepan or a wineglassful of olive oil, and, when hot, fry the chicken a nice brown; then take it out and add to the fat a bruised clove of garlic, six chives or small green eschalots, one tablespoonful of minced parsley, on bay leaf, six chopped mushrooms, one pint of brown stock or cream; pepper and salt to taste; when hot put in the chicken and simmer very slowly; when tender take out the chicken and pile it high in the center of a hot dish; add one tablespoonful of flour to the gravy; boil up quickly, skim and pour over the chicken; garnish with pieces of fresh bread.
