Fricassee Of Chicken
From Modern Cookery with Gas (1932) (1932).
Source and licence
From Modern Cookery with Gas (1932) (1932), printed page 45, digitised by the Internet Archive: https://archive.org/details/Cookery
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- four ounces of butter
- a dash of paprika
- one pound of chopped Spanish onions
- one pint of cream
- five ounces Supreme Sauce
- twelve oysters
Method
- by Maxime , C/ie/ de Cuisine , Benjamin Franklin Hotel Dress a four-pound chicken.
- Remove wings and legs, split breast, disjoint legs.
- Place four ounces of butter and a little olive oil in casserole.
- Season the chicken with salt, pepper and a dash of paprika.
- Put casserole on fire, and, when the butter sings, place the chicken therein.
- Allow chicken to brown slightly.
- Then give chicken one turn in pan.
- Smother with one pound of chopped Spanish onions and allow to simmer for ten minutes.
- Add one pint of cream and cook twenty-five minutes over a slow fire.
- Remove chicken from casserole and dress on serving platter.
- Finish the sauce by adding five ounces Supreme Sauce.
- Bring to boil, remove from fire and pass through cheese cloth or fine sieve.
- Season sauce to taste and add two ounces of butter.
- Take twelve large mushrooms, season with salt and pepper.
- Place in pan with a lump of butter and a bit of chopped parsley in center.
- Bake in oven about eight minutes, basting with butter all the while.
- Stuff mushrooms with horseradish and dress on a toast.
- Keep aside ready to serve very hot.
- Dip twelve oysters in beaten egg;
- roll in cracker crumbs.
- Fry in butter.
- Serve, with the chicken in the center of the platter.
- Mushrooms on toast at one end of platter, and oysters on toast at the other.
- Sauce the chicken and serve remainder of sauce separately.