1667—Fricassée de Poulet à l’Ancienne

For a fricassée cut up the chicken as for a sauté, but divide the legs into two. The procedure is exactly that of “Fricassée de Veau” (No. 1276, Fricassée de Veau)—that is to say, the chicken is cooked in the sauce.

About ten minutes before serving, add ten small onions, cooked in white consommé, and ten small grooved mushroom-heads. Finish at the last moment with a pinch of chopped parsley and chives. Thicken the sauce at the last moment with the yolks of two eggs, four tablespoonfuls of cream, and one oz. of best butter.

Dish in a timbale, and surround the fricassée with little flowerets of puff-paste, baked without colouration.