Fricassee of Fowl a LA Francaise
Ingredients
Directions
Stew
Simmer the fowl pieces in their stewing liquor for 1 hour, adding ½ pint of water.
Clean and trim
Wash the fowl parts in cold water to remove any scum, then dry them with a cloth.
Trim the breast and leg pieces to uniform size for presentation.
Arrange and add stock
Arrange the fowl pieces in a clean stewpan: pinions in the center, legs around the sides, and breast pieces on top.
Add ½ pint of best white stock and set aside until ready to serve.
Finish the sauce
After stewing, strain the liquor and measure it; add white stock to make 1 pint if necessary.
In a quart pan, combine 2 tablespoons of white roux with the stock.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fowl
- Provides the main meat and, through stewing, flavours the liquor.
- White stock
- Adds moisture and savoury flavour to the sauce and fowl.
- White roux
- Thickens the liquor into a smooth, coating sauce as its starch swells with heat.
The step that matters
Combining the roux with the stock. Roux thickens only when its starch disperses evenly in warm liquid. Adding it to cold or unstirred stock causes lumps, so whisk it in gradually for a smooth sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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