La Fricassée De Poulet

Chicken Fricassée

This is a very old dish, and was popular in the time of Louis XIV; it has remained so ever since. There are different fricassées, but the recipe given here is the most usual one.


  • 1 chicken, cooked in just under 2 pints of water, with 1 onion, stuck with a clove, one small sliced carrot, mixed herbs, salt and peppercorns. For the sauce—about ¾ of a pint of the chicken stock
  • 3 yolks of eggs
  • 3 tablespoons of cream, a little lemon juice. ¼ lb. of mushrooms, about 1 dozen pickling onions, both cooked separately in butter


The chicken should be neatly jointed. Put the pieces of chicken in a large saucepan, with the onion, the sliced carrot, the herbs, salt and hot water. Bring to the boil, skim, cover the saucepan, leaving a small opening, and simmer gently for about 1 hour, till the chicken is quite tender. Then strain off all the stock and put it in a basin. In another saucepan, melt the butter, rub in the flour to a smooth paste, over a slow fire, and add the hot stock gradually. Finally add the yolks and cream well mixed, and diluted with a little warm stock. Ten minutes before serving, add the onions and mushrooms, previously cooked in butter, without browning, and the lemon juice. To serve, put the pieces of chicken on a hot dish, garnish with the onions and mushrooms and strain the sauce over the whole.