White fricassee of chicken

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

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