Posted by: hearttohearthcookery | June 9, 2013

Thicken the Sauce Thus

IMG_6847-001  Strain off the liquor from the chicken and put it back into the sauce pan with a little salt, a scrape of nutmeg, a bit of flour and butter, give it one boil, and when you are going to serve (the Fricasee of Chicken) beat up the yolk of an egg, and half a pint of cream, and stir them over the fire, but don’t let them boil.

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