Stewed Chicken, White Sauce

Name: Stewed Chicken, White Sauce (Fricassee de Volaille, Sauce Blanche)
Cuisine: United States
Ingredients: The Yolks of 2 Eggs, Beaten; A Tablespoonful of Butter; Salt and Pepper to Taste; 2 Tablespoonfuls of Flour; A Pint of Fresh Milk; A Chicken; An Onion; Chopped Parsley

Fricassee de Volaille, Sauce Blanche

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A Chicken
An Onion
A Tablespoonful of Butter

Americas
United States
New Orleans

Method

Clean and cut the chicken into joints and clean the gizzard, liver and open the heart. Season well with salt and pepper, and put all into a stewpan on a moderate fire. Cover well with boiling water. Let simmer for an hour and a half or quarter if the Chicken is very young; longer if the Chicken is old. Add the juice of two large onions. Cook until tender. This is the un