TODAY'S RECIPE - CHICKEN FRICASSEE
Handwritten so I know it's old ... was hoping that it might be my grandmother's famous recipe (that I don't remember tasting), but I really doubt that it is. Still, I'm excited to make this and will have on the side, my grandmother's famous buttermilk salad (recipe also below).
Serves 4 (which seems crazy since the recipe calls for a 3 lb. chicken)
3 lb chicken
12 small onions
salt and pepper
4 tbsp lard or chicken fat (I will be substituting oil)
4 tbsp butter
3 tbsp flour
3 cups chicken stock
1 sprig parsley
1 pinch thyme
1/2 bay leaf
12 mushrooms
juice of 1/2 lemon
2 egg yolks
1/2 cup heavy cream
4 tbsp butter
Cut the chicken into pieces. Brown them in hot butter and fat in heavy saucepan. Remove to plate.
Lightly brown onions in same pan and add chicken back in. Sprinkle flour over chicken and onions. Toss until flour is absorbed.
Add stock and herbs. Bring to a boil, cover and cook gently for 35 minutes or until chicken is tender.
Add mushrooms and lemon juice. Cover and cook for 5 minutes.
Remove chicken, onions and mushrooms from sauce and pick out bay leaf and parsley, and discard.
Mix egg yolks with cream in bowl. Slowly ladle small amount of hot sauce into the yolks and cream. Stir. Pour this into the rest of the sauce and heat to boil over medium heat, stirring constantly. Once it starts to boil, take the pan off the heat and whip in last 4 tbsp of butter. Pour sauce over chicken and serve.
Memere's Buttermilk Salad (Great on a hot day!)
bibb lettuce (My Memere would have used iceberg...but it was great
iceberg lettuce right from the farm.)
buttermilk
onions , sliced thin
salt and pepper
Pour enough buttermilk into a bowl (I can't even give any amounts ... just the amount of dressing that you would think you might need). Add a few slices of onions and let sit so that the flavors meld (30 minutes?).
Pour over the lettuce, season with lots of salt and pepper, and ENJOY!
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