Fricassee of Chicken

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 boiled or 1 lb. can of chicken
  • 1 pt. Velouté sauce
  • ½ gill cream or milk
  • 1 egg
  • salt and pepper
  • juice of 1 lemon


  • Chopped parsley
  • sippets of fried bread, or potato border


Before chicken is quite cold, cut into joints, remove skin and excess fat. Make sauce, thoroughly heat chicken in it, add cream and egg, stir over a low heat until the sauce thickens (do not boil). Season, add lemon juice. Arrange chicken in entrée dish, strain sauce over and garnish.