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WHITE FRICASSEE

Category:    Chicken, Stew
Yield: 6 servings
 
      2    Broilers or frying chickens              Pepper
      5 c  Water                             1/2 c  Sherry or unsweetened sherry
      1    Blade mace                               -extract
    1/4 ts Nutmeg                              1 c  Cream
      2    Anchovies                         1/4 c  Butter
      1 sm Onion                             1/4 c  Flour
      1 ts Salt                                1    Egg yolk
 
  It was either a stroke of genius or an accident which is responsible for
  the anchovies.  The following recipe is taken from "The Carolina
  Housewife", published in the fifties (18), and long out of print.  As you
  can see from these ingredients, it was published in a time of flourishing
  hospitality.
  
  Juice of 1 lemon
  
  Parboil the chickens, and when they are tender remove them from the broth,
  skin them and cut them in pieces for serving.  Return them to the liquor
  and add the seasonings, including the wine.  Stew gently until very tender.
  Remove the onion and add the cream, the butter and flour well blended, and
  when this has come to the boiling point add the beaten egg yolk, but do not
  let it boil.  Add the lemon juice, being very careful not to curdle the
  mixture.
  
  Rich as this sauce is, it is suggested that mushrooms, a few capers and
  oysters shredded in a little of their own liquor may be added.  Serve
  garnished with toast points.
  
  This chicken dish has unusual flavor, for the anchovies "melt", leaving no
  visible trace but a most elusive taste.
  
 

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