Stewed Chicken, White Sauce

Fricassee de Volaille, Sauce Blanche

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Chicken
  • An Onion
  • A Tablespoonful of Butter
  • 2 Tablespoonfuls of Flour
  • A Pint of Fresh Milk
  • The Yolks of 2 Eggs, Beaten
  • Chopped Parsley
  • Salt and Pepper to Taste


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 unvarying rule in stewing or cooking Chickens, as one may be tender and the other quite tough, though of the same age. When the Chicken is done, blend together one Large tablespoonful of butter and of flour in a frying pan without browning; add a pint of milk and mix well. Add this to the Chicken, mixing and stirring constantly till it boils. Salt and pepper to taste. Take from the fire and add the beaten yolks of two eggs and a little chopped parsley. Serve hot.