Fricasseed Fowls or Chickens (Entrée) from Modern Cookery for Private Families by Eliza Acton
To make a fricassee of good appearance without great expense, prepare, with exceeding nicety, a couple of plump chickens, strip off the skin, and carve them very neatly. Reserve the wings, breasts,...
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Ingredients
- curdle
- cayenne
- arrow-root
- cream
- fresh eggs
- breasts
- wings
- plump chickens
- fricassee
- pounded mace
- fowls
- fine fresh lemon
- salt
- water
- white peppercorns
- savoury herbs
- mace
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