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A Fricassee of Chicken

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Sri Lanka. Associated with Sri Lanka by the source's category: Ceylon (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 quart of cocoanut milk
  • 1/4 teaspoon fresh coriander
  • 1/4 teaspoon of powdered saffron
  • 1/2 pint cocoanut cream
  • 3 pints of water

Method

  1. Cut 2 good-sized chickens in 8 pieces.
  2. Season with salt and pepper;
  3. put in a saucepan with about 1 quart of cocoanut milk;
  4. add to this a little cinnamon, 1/4 teaspoon fresh coriander, 1/4 teaspoon of powdered saffron, a little red pimento, and boil until tender;
  5. at the last minute thicken the sauce with 4 yolks of eggs mixed well with 1/2 pint cocoanut cream;
  6. keep hot but do not boil, as the richness of the ingredients would make it curdle.
  7. As this curry is not hot it is served with a sambo which consists of small dishes on one tray containing such savories as plain scraped cocoanut, pimento paste, and chopped onion with a red pepper sauce.
  8. To obtain cocoanut cream, use the same process as that for ordinary cream;--as for the milk: have 3 fresh cocoanuts scraped very fine to which you add 3 pints of water, stir together for a few moments, then strain, let this milk stand for 3 hours to obtain the cream.