Recipes > Meat > Chicken > Chicken Fricassee > Fricasseed Fowl or Chicken (An Entree)

Fricasseed Fowl or Chicken (An Entree)


  • 2 small fowls or 1 large one
  • 3 ounces of butter
  • 1 bunch of parsley and green onions
  • 1 clove
  • 2 blades of mace
  • 1 shalot
  • 1 bay-leaf
  • salt and white pepper to taste
  • 1/4 pint of cream
  • yolks of 3 eggs


Choose a couple of fat plump chickens, and, after drawing, singeing, and washing them, skin, and carve them into joints; blanch these in boiling water for 2 or 3 minutes; take them out, and immerse them in cold water to render them white. Put the trimmings, with the necks and legs, into a stewpan; add the parsley, onions, clove, mace, shalot, bay-leaf, and a seasoning of pepper and salt; pour to these the water that the chickens were blanched in, and simmer gently for rather more than 1 hour. Have ready another stewpan; put in the joints of fowl, with the above proportion of butter; dredge them with flour, let them get hot, but do not brown them much; then moisten the fricassee with the gravy made from the trimmings, etc., and stew very gently for 1/2 hour. Lift the fowl into another stewpan, skim the sauce, reduce it quickly over the fire, by letting it boil fast, and strain it over them. Add the cream, and a seasoning of pounded mace and cayenne; let it boil up, and when ready to serve, stir to it the well-beaten yolks of 3 eggs: these should not be put in till the last moment, and the sauce should be made hot, but must not boil, or it will instantly curdle. A few button-mushrooms stewed with the fowl are by many persons considered an improvement.

Time: 1 hour to make the gravy, 1/2 hour to simmer the fowl.

Sufficient: 1 large fowl for one entrée.

Seasonable at any time.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus