Posted by: hearttohearthcookery | April 1, 2015

Pullet Fricassee

IMG_0999-001  The Dutch receipt (recipe) for To make a Pullet Fricassee reads:  Take a young Hen, some strip off the skin, wash it clean, and chop it into pieces the size of about half a finger, place it in a flat pot and amply cover with water, well skimmed, and then add some Salt and a little whole Pepper and thus let it boil until it is done.  Drain off most of the broth, add Butter and minced Parsley and some crushed Mace or Nutmeg and let it fricassee stirring frequently.  Then take Lemon juice and 4, 5, or 6 Egg yolks beaten and some of the same broth that was drained off, stir it together, pour in the pot with the Hen on the fire, stir steadily so that it stews together and then immediately place it from the pot in a dish with chopped Parsley sprinkled on the rim.

Visit my website at:   www.hearttohearthcookery.com


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