Fricassee de Poulet
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Meat & Poultry
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Archive recipe
A historic Australian dish of chickens, butter, sweet herbs, some mushrooms and chives. Adapted from Fricassee de Poulet, from The English and Australian Cookery Book (1864).
Adapted from Fricassee de Poulet, in The English and Australian Cookery Book (1864), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/fricassee-de-poulet.md.
The dish
5 of 14 items checked
archive.org
5 of 14 items checked · 6 aisles
Cut the chickens into small pieces after they are semi-boiled
Put them into a stewpan with a piece of butter, a bunch of sweet herbs, some mushrooms, chives, two shalots
Add a little flour, a glass of white wine, and the same of pale stock
Season with salt and pepper
Stew for half an hour slowly
Take out the herbs
Add to the sauce the yolks of three eggs, to which add a spoonful of vinegar and the same of stock
Adapted from Open Recipe Archive · The English and Australian Cookery Book (1864; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)