Fricassée of Chicken

Fricassée de Poulet


Cut a picked and cleansed chicken into neat joints, put it into a stewpan with enough cold water to cover it and two or three onions sliced, a bunch of herbs, six or eight peppercorns and a pinch of salt. Bring it to the boil, skim, and let it simmer gently at the side of the stove for about thirty minutes; arrange the joints on the dish they are to be served on in a pile. Fry together two ounces of butter and two ounces of flour, without allowing them to discolour, mix to this half a pint of the liquor in which the chicken was cooked, stir until it boils, then stir on to this three raw yolks of egg previously mixed with the juice of one lemon and a gill of thick cream, and keep stirring till the sauce thickens, without allowing it to boil, tammy, and pour over the chicken.