Poultry
Fricassee Of Chicken
- Servings
- 15
Ingredients
- 7 pound fowl
- 1/4 cup diced carrot
- 1/4 cup diced onion
- 2 quarts water
- 2 teaspoons salt
- 4 tablespoons flour
- 2 tablespoons butter
- 3 cups stock
- 1 teaspoon dry celery leaves
- 1 teaspoon minced parsley
- 1 tablespoon lemon juice
- 1 egg yolk
Instructions
- Have fowl cut for fricassee. Wash pieces and wipe with food cloth. To whiten, plunge into boiling water and rinse in cold water.
- Pour into stew kettle with vegetables, water and salt. Cook until tender.
- Blend flour and butter, add three cups stock and cook until thickened. Then add seasonings, lemon juice, and egg yolk.
- Reheat chicken, cut in serving pieces and pour sauce over them. Serve with waffles.