|
Classic
Cook Books
< last page | next page >
page 45
Fricasseed chickens.
When the chickens are all cleaned and prepared, let them boil a little in salted
water. Skim well and put in a little ginger, a few roots of parsley and also
some pepper. Put some butter and flour on the fire, to be beaten together with
the chicken bouillon, into which squeeze some juice of lemon. Beat two yolks of
egg with sweet cream and add that to the other, cut the chickens in nice pieces
and put them in the sauce. Shake well but do not boil.
< last page | next page >
Classic
Cook Books
|
