A second way to make a white fricasey is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic friccassey of chicken orrabbit pieces that are blanched, boiled in water to cook and finished in a blend of cream and the cooking liquid thickned with egg yolks nad finished with white wine and pickled mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: A second way to make a 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, 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
2 rabbits, skinned or 1 medium chicken, skinned and jointed
2 blades of mace
freshly-ground black pepper, to taste
1 onion
1 small bunch of sweet herbs, securely tied together
250ml cream
2 egg yolks, beaten in a bowl
1/2 nutmeg, finely grated
140ml white wine
1 tbsp butter mixed to a paste with 1 tsp plain flour
140ml pickled mushrooms
Method:
Place the rabbit or chicken pieces in a large bowl and cover with warm water then set aside for 2 hours to blanch.
After this time, drain and pat dry the meat pieces then place in a stewpan with the mace, black pepper to taste, onion and sweet herbs. Pour over enough water to cover, bring to a simmer, cover the pan and cook for about 40 minutes, or until tender.
Remove the meat pieces and set aside then strain the liquid and reserve 250ml of it. Place the meat back in the pan with the reserved 250ml cooking liquid and 250ml cream then bring to a simmer.
Beat the egg yolks in a bowl and add a ladleful of the cream mixture to temper. Pour back into the saucepan and stir to combine. Season with the nutmeg, white wine and mushroom pickle. Heat gently until barely simmering then beat in the butter and flour paste, a small piece at a time. Continue cooking until the sauce thickens and serve hot.
