White Fricassee Of Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 24 | Servings | |
INGREDIENTS
| 3 | Fryers, cut up | |
| Salt | ||
| Pepper | ||
| 1/4 | t | Nutmeg |
| 1/4 | t | Mace |
| Sweet marjoram | ||
| 1/2 | pt | Cream |
| Butter rolled in flour | ||
| Small forcemeat balls |
INSTRUCTIONS
To make a white fricassee of chicken, remove skin, cut them up into pieces of desired size. Season with salt, pepper, nutmeg, and mace, and strew over the pieces some shredded marjoram. Put them into a stewpot, and pour over them the cream, or whole milk. Add some butter rolled in flour, and if you choose, some small forcemeat balls. Set the stew pan over a low flame. Keep it tightly covered, and stew or simmer it gently till the chicken is quite tender, but do not allow to boil. Serve hot. Source: The First Ladies Cookbook - 1969 . Chapter on Abraham & Mary Lincoln Posted by: Sandy May 11/93
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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 25.8mg
Sodium: 26.5mg
Potassium: 44.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 4.7g