Fricassee Of Chickens A La Paysanne

This fricassee is to be prepared in the same way as that above, only boil four onions in it, which however are to be taken out again. Take about three dozen of small white onions of an equal size, peel without injuring them, blanch them in water first, next boil them in a little consomme with a little sugar and salt; they must simmer only. When done, leave them in the liquor. When it is dinner-time, put some chopped parsley into the sauce after having thickened it. Toss the fricassee gently, in order that all the members may be equally covered with the parsley, and dish it: then put the onions on a cloth to drain, that they may not thin the sauce, and put them with the sauce over the meat. Lemon in this fricassee is requisite, and you must give more seasoning to it than to that above; you must also add a little ground pepper or Cayenne to it.

Fricassee A La Chevaliere

This is prepared in the same manner as No.30, with this only difference, that you lard the fillets; which is a method I do not approve of. You must cut off the filets mignons and the wings; the filets mignons only are to be larded, but keep the wings entire, and make the fricassee as usual; when it is dished with the sauce, lay the four filets mignons on each corner of the dish, with sweetbreads of lamb in the middle; by this means the members are all left entire except the breast. The small fillets are to be done by putting them into a buttered saute pan; sprinkle a little salt over them, and put them into the oven ; as soon as they are white, they are done; glaze them of a nice colour, and serve up. The sweetbreads of lamb may be done the same, but they are longer doing.

* Fricassie of chicken is a dish of as frequent occurrence as bread; if it is well done, it may be given for a trial dinner; very few cooks are able to make a good fricassee, I consider this dish the most wholesome and the least expensive of any, as it requires only water to make it well.

How To Make Marinade Of Chicken

Marinade Of Chickens A La St. Florentin

Take two very young fat chickens, singe them till they are firm; cut them in pieces as if for a fricassee ; put them into an earthen-pot with a few leaves of parsley, a few slices of onion, a little salt and pepper; then squeeze a lemon or two over the limbs, and marinade them for a couple of hours. The marinade is to be stirred every now and then. At dinner-time drain the chickens, beat the whites of two eggs, and dip the pieces first into it, next into flour; cover them all over, that they may be made of a good equal colour; then fry them, but take care that the dripping is not too hot, for fear the chickens should be too brown and not done through; drain them on a clean towel, and serve under them a poivrade, or love-apple sauce.

* The vegetables are carrots, turnips, onions, celery, parsley, etc. etc.

The Capilotade Of Chickens

This is an entree of desserte. Take two chickens that have been either roasted or stewed, cut them as for eating, flay them, and mark them in a stew-pan like a salmi: now pour a brown Italienne over them, and let them simmer gently over a slow fire, that the sauce may not stick to the pan Then have thin slices of bread cut into the shape of flat pears, that you fry in butter till they are of a light brown; dish them between the members, glaze the fried bread, and pour the Italienne over the chickens only.

Members Of Chickens Au Soldi, Or Marinade Cuite

This is also an entree of desserte. The marinade cuite is to be prepared in the following manner: put a little butter into a stew-pan, with four shalots, an onion, and a carrot cut into dice, a little parsley, a few roots of ditto, a bay-leaf, a little thyme, clove, and some spice. Let the whole lay on the fire till the vegetables are of a light brown; then moisten with a little vinegar and water. When the marinade is done enough, season it, give it a high relish, then pour it over the members of the chickens; let the whole boil for a minute or two, and let it cool till dinner-time; drain the members, dip them into proper paste, (See Batter) and fry them. Serve under them a brown poivrade.

Marinade Of Chickens A La Orlie

This is the same as the St. Florentin, No. 35, with the only difference, that you mix a few crumbs of bread with the flour, into which the limbs are to be dipped.