956. Fricassee de Poulet ( Fricassee of Chicken). — Truss a
young fowl for boiling, and put it to cook in a large stewpan with
one quart of hot water. Let it come to a boil slowly ; when it reaches
this point remove the scum and add a couple of stalks of celery, three
or four sprigs of parsley, a bay-leaf, two slices of onion, and a carrot :
season with salt and pepper. Simmer for three-quarters of an hour,
closely covered. As soon as done (test it with a fork) take it from
the stock, untruss and cut into neat joints. Now make the sauce.
Cook together in a saucepan two tablespoonfuls of butter and two of
flour for a few minutes, but do not allow it to brown ; add slowly a
pint of the strained stock of the fowl, boil ten minutes. Mix in
another dish the yolks of two eggs, three tablespoonfuls of milk, one
of melted butter, and a tiny pinch of cayenne pepper ; add this care-
fully to the hot sauce, stirring all the time ; let the sauce get thoroughly
hot, but do not let it boil again, add a teaspoonful of lemon-juice and
strain over the pieces of fowl. Dish up the cooked fowl (the skin
may be removed if liked) on a bed of cooked rice. Sauce over care-
fully, and serve very hot. Needless to say the pieces of fowl must
get thoroughly hot in the sauce before dishing up. Some sliced
preserved mushrooms✪ Fricassee de Poulet put with the sauce will make an improvement
to the fricassee.
957. Poulet frit d la Tf/ rol ienne. — 1 tender chicken, 1
whole egg and 1 yolk of egg, 2 oz. butter, 1 teaspoonf ul chopped
parsley, pepper and salt, bread-crumbs, clarified butter' or lard,
tomato sauce.
Draw, singe, and wipe the chicken, and cut it into small joints.
ENTREES OF POULTRY , ETC. (HOT DISHES)
339
Beat up the eggs, melt the butter, and mix both together, add the
chopped parsley and sufficient pepper and salt to taste. Dip the
pieces of chicken in this, cover with bread-crumbs ; when set, repeat
this operation. Fry in hot lard or butter a golden colour. Drain
on a cloth, dish up in a pyramid form, •garnish with fried parsley,
and serve with tomato sauce (No. 271). Unless the chicken used be
young and tender, and the joints be cut small, this dish will not be a
success.
Cold pieces of fowl or game can be served in the same way, but
should be skinned before being crumbed.
958. Poulet frit a la Villeroi. — 1 fowl, a mirepoix, consist-
ing of bacon, carrot, onion, bay-leaf ’, 2 cloves, and savoury herbs,
1 pint stock, 2 oz. butter, £ oz. flour, 1 glass white wine, 3 yolks of
eggs, 1 whole egg, lemon-juice, bread-crumbs, seasoning, frying-fat,
parsley.
Page 280 · 1 recipe record on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
956. Fricassee de Poulet ( Fricassee of Chicken). — Truss a young fowl for boiling, and put it to cook in a large stewpan with one quart of hot water. Let it come to a boil slowly ; when it reaches this point remove the scum and add a couple of stalks of celery, three or four sprigs of parsley, a bay-leaf, two slices of onion, and a carrot : season with salt and pepper. Simmer for three-quarters of an hour, closely covered. As soon as done (test it with a fork) take it from the stock, untruss and cut into neat joints. Now make the sauce. Cook together in a saucepan two tablespoonfuls of butter and two of flour for a few minutes, but do not allow it to brown ; add slowly a pint of the strained stock of the fowl, boil ten minutes. Mix in another dish the yolks of two eggs, three tablespoonfuls of milk, one of melted butter, and a tiny pinch of cayenne pepper ; add this carefully to the hot sauce, stirring all the time ; let the sauce get thoroughly hot, but do not let it boil again, add a teaspoonful of lemon-juice and strain over the pieces of fowl. Dish up the cooked fowl (the skin may be removed if liked) on a bed of cooked rice. Sauce over carefully, and serve very hot. Needless to say the pieces of fowl must get thoroughly hot in the sauce before dishing up. Some sliced preserved mushrooms put with the sauce will make an improvement to the fricassee.
957. Poulet frit à la Tyroglienne. — 1 tender chicken, 1 whole egg and 1 yolk of egg, 2 oz. butter, 1 teaspoonf ul chopped parsley, pepper and salt, bread-crumbs, clarified butter' or lard, tomato sauce.
Draw, singe, and wipe the chicken, and cut it into small joints.
ENTREES OF POULTRY , ETC. (HOT DISHES)
Beat up the eggs, melt the butter, and mix both together, add the chopped parsley and sufficient pepper and salt to taste. Dip the pieces of chicken in this, cover with bread-crumbs ; when set, repeat this operation. Fry in hot lard or butter a golden colour. Drain on a cloth, dish up in a pyramid form, •garnish with fried parsley, and serve with tomato sauce (No. 271). Unless the chicken used be young and tender, and the joints be cut small, this dish will not be a success.
Cold pieces of fowl or game can be served in the same way, but should be skinned before being crumbed.
958. Poulet frit a la Villeroi. — 1 fowl, a mirepoix, consisting of bacon, carrot, onion, bay-leaf ’, 2 cloves, and savoury herbs, 1 pint stock, 2 oz. butter, £ oz. flour, 1 glass white wine, 3 yolks of eggs, 1 whole egg, lemon-juice, bread-crumbs, seasoning, frying-fat, parsley.
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Fricassee de Poulet