Stew, or Fricassee of Chicken

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Clean and wash the chicken, cut it up as for frying, lay it in a stew-pan with water to cover it; add a teaspoonful of salt and half as much pepper; set it to boil very gently, take off all scum as it rises. When the chicken is tender, which will be in an hour, take a teacup of butter, a tablespoonful of flour worked in it, and a bunch of parsley, put them in the stew-pan with the chicken; let all stew twenty minutes, and serve on toasted bread. Egg-balls around the toast add much to the beauty of this dish.