white fricassee of chicken
- Categories
- Poultry
- Yield
- 24 servings
| Measure | Ingredient |
|---|---|
| 3 | Fryers, cut up |
| Salt | |
| Pepper | |
| ¼ teaspoon | Nutmeg |
| Small forcemeat balls | |
| ¼ teaspoon | Mace |
| Sweet marjoram | |
| ½ pint | Cream |
| Butter rolled in flour |
OPTIONAL
To make a white fricassee of chicken, remove skin, cut them up into pieces of desired size. Season with salt, pepper, nutmeg, and mace, and strew over the pieces some shredded marjoram. Put them into a stewpot, and pour over them the cream, or whole milk. Add some butter rolled in flour, and if you choose, some small forcemeat balls. Set the stew pan over a low flame. Keep it tightly covered, and stew or simmer it gently till the chicken is quite tender, but do not allow to boil. Serve hot.
Source: The First Ladies Cookbook - 1969 . Chapter on Abraham & Mary Lincoln
Posted by: Sandy May 11/93
Similar recipes
- Champagne fricassee ^
- Chicken breast fricassee
- Chicken fricassee
- Chicken fricassee #1
- Chicken fricassee with dumplings
- Chicken fricassee with parsley dumplings
- Chicken fricassee with red cabbage
- Crockpot chicken fricassee
- Dilled chicken fricassee
- Fast chicken fricassee
- French-style chicken fricassee
- Fricassee chicken
- Fricassee with walnuts ^
- Fricasseed chicken
- Gala eggplant fricassee
- Goose fricassee
- Lobster fricassee
- Spring chicken fricassee
- Squirrel fricassee
- White fricassee
Random recipe of the day
Follow us
