3322 Fricassée de Poulet à l’Ancienne

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the Fricassée in the usual manner as for veal, adding 15 cooked button onions and 15 grooved cooked white button mushrooms about 10 minutes before it is cooked.

At the last moment thicken the sauce with a liaison of 2 egg yolks, 4 tbs cream and 30 g (1 oz) of butter and finish with a pinch of chopped parsley and chives.

Arrange in a deep dish and surround with small, pale baked crescents of puff pastry.