From: The Thorough Good Cook

Poultry: 28. Fricassee of Chicken in Ten Minutes

Warm thelimbs in a stew-pan with butter; then take them out, and put into the butter remaining in the stew-pan some mushrooms, parsley, shallots chopped up, salt, and spice; set this over the fire; pour in some white wine, and reduce the sauce over a brisk fire. Put in the chickens, to keep them hot, without letting the sauce boil, and dress them on the dish.

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