1893 - La Cuisine Francaise

Fricassee of Chicken

DDV CULINARY

For five persons:
Chickens or hens.....2.
Onions...............2.
Carrots..............2.
Parsley..............1/2 handful.
Flour................1 tablespoonful.
Butter...............2 tablesponsful.
Milk.................2 tablespoonsful.
Yolks................2.
Time.--{To freshen, 1/4 hour.
{To cook, 1 to 2 hours.

1st.
As a rule select young fowls for roasting.
The older ones should be served only in fricassee or boiled.

2d.
Soak the chicken in cold water for about 1/4 hour.

3d.
Place it in a shallow stew pan with 2 onions sliced,
2 carrots cut in four, 1/2 handful parsley (tied),
cover with water and allow to cook slowly till tender (from 1 to 2 hours).

4th.
Drip the chickens and place them in a sauce pan in which you have
melted 2 tablespoonsful butter mixed with 2 tablespoonsful flour.
Stir well and add through a strainer the stock in which the chickens
have been boiled.

5th.
When ready to serve place the sauce pan on a corner of the range and
add two yolks beaten with two tablespoonsful milk.
Serve in a hollow dish with rice a la Georgienne, apart.