Stewed Chicken, White Sauce

Fricassee de Volaille, Sauce Blanche

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Chicken
  • An Onion
  • A Tablespoonful of Butter


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