Fricassée of Chicken from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut a picked and cleansed chicken into neat joints, put it into a stewpan with enough cold water to cover it and two or three onions sliced, a bunch of herbs, six or eight peppercorns and a pinch o...
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Cooking tools:
- Chef's knife
- Cutting board
- Stewpan
Ingredients
- liquor
- raw yolks of egg
- butter
- flour
- lemon
- cream
- cold water
- chicken
- herbs
- onions
- salt
- peppercorns
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