From:
The Thorough Good Cook
Poultry: 28. Fricassee of Chicken in Ten Minutes
Warm the
limbs 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.