Fricassee of Fowls
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- a bunch of sweet-herbs
- a pint of cream
- three beaten eggs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Skin and cut up your fowls, and soak them two hours in cold water, to make them white.
- Drain them.
- Put into a stew-pan a large piece of butter, and a table-spoonful of flour.
- Stir them together till the butter has melted.
- Add salt, pepper, a grated nutmeg, and a bunch of sweet-herbs.
- Pour in half a pint of cream.
- Put in the fowls, and let them stew three quarters of an hour.
- Before you send them to table, stir in the yolks of three beaten eggs, and the juice of half a lemon.
- The Fricassee will be greatly improved by some mushrooms stewed with the fowl.
- To keep the fricassee white, cover it (while stewing) with a sheet of buttered paper laid over the fowls.
- The lid of the stew-pan must be kept on tightly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Wooden spoon
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Colander