A second way to make white fricasey is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of blanched rabbit or chicken that are boiled and finished in a sauce made from the boiling stock mixed with cream and white wine that's finished with mushrooms and thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic British version of: A second way to make white fricasey.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
A ſecond way to make a white fricaſey.
YOU muſt take two or three rabbits or chickens, ſkin them, and lay them in warm water, and dry them with a clean cloth. Put them into a ſtew-pan with a blade or two of mace, a little black and white pepper, an onion, a little bundle of ſweet-herbs, and do but juſt cover them with water : ſtew them till they are tender, then with a fork take them out, ſtew them till they are tender, then with a fork take them out, ſtrain the liquor, and put them into the pan again with half a pint of the liquor and half a pint of cream, the yolks of two eggs beat well, half a nutmeg grated, a glaſs of white wine, a little piece of butter rolled in flour, and a gill of muſhrooms ; keep ſtirring all together, all the while one way, till it is ſmooth and of a fine thickneſs, and then diſh it up. Add what you pleaſe.
Modern Redaction
Ingredients:
3 rabbits or 1 chicken, skinned
2 blades of mace
6 balck peppercorns
6 white peppercorns
1 onion, halved
1 bunch of sweet herbs
500ml cream
2 egg yolks
1/2 nutmeg, freshly grated
200ml white wine
2 tbsp butter mixed to a paste with 1 tbsp plain flour
50g mushrooms, finely chopped
Method:
Place the skinned and prepared rabbits or chicken in a large bowl. Cover with water then set aside to soak for 2 hours. After this time, drain them and pat dry with a cloth.
Arrange the rabbits or chicken in a large pot and add in the mace, peppercorns, onion and sweet herbs. Pour over just enough wate to cover, bring to a boil, reduce to a simmer, cover the pot and cook for about 80 minute, or until tender.
Carefully remove the animals with a fork and set aside. Strain the broth from the pan and reserve 500ml (you can freeze the remainder for other uses). Put the cooked rabbits or chicken back in the pan and add the cream, reserved broth and white wine.
Bring to a simmer then add the mushrooms and mix in the butter and flour paste, a little at a time. Beat the eggs in a bowl, add a ladleful of the sauce to temper then pour into the pan with the meats. Stir to combine then simmer gently (do not boil), stirring constantly, until the suace has thickened. Serve immediately.
