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Simple Fricassee Of Chickens Cooking Recipe

Below is the quick and easy cooking recipe for Fricassee Of Chickens.

Boil rather more than half, in a small quantity of water, and let them cool. Cut them up, simmer in a little gravy made of the liquor they were13 boiled in, adding a bit of veal or mutton, onion, mace, lemon peel, white pepper, and a bunch of sweet herbs. When quite tender, keep them hot, while the following sauce is prepared. Strain off the liquor, return it into the saucepan with a little salt, a scrape of nutmeg, and a little flour and butter. Give it one boil, and when ready to serve the Fricassee Of Chickens, beat up the yolk of an egg, add half a pint of cream, and stir them over the fire, but do not let it boil. It will be quite as good however without the egg. Without the addition of any other meat, the gravy may be made of the trimmings of the fowls, such as the necks, feet, small wing bones, gizzards, and livers.

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