| Chicken Fricassee 1
one 5 pound fowl, cut into serving pieces
1/4 cup of flour
1 teaspoon of salt
freshly ground pepper
1/2 teaspoon of paprika
1/4 cup of butter
1 teaspoon of cooking oil
1 large onion, stuck with a clove
1 bay leaf
1 carrot, quartered
1 stalk celery, with leaves, cut up
2 tablespoons of butter mixed with 2 tablespoons of flour
1 cup of heavy cream
1 egg yolk |
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Wash and dry the chicken. Mix flour, salt, pepper and paprika and roll the chicken pieces in the mixture. Brown quickly in the butter and oil in a 3 - 4 quart casserole. Add water to just cover and onion, bay leaf, carrot and celery. Cover and simmer until chicken is tender (1 1/2 - 2 hours). Remove chicken pieces and keep warm. Strain stock and return to casserole. Cook it down to 2 cups. Thicken with mixed butter and flour. Add cream, beaten with egg yolk. Return chicken to casserole and gently heat to piping hot, but do not boil. Serves 4 - 5 |
