Originalrezept:
Take your Chickens and half boil them; then take them up and cut them to Pieces; put them into a Frying-pan and fry them with Butter; then take them out of the Pan and clean it, and put in some strong Broth, White-wine, Nutmeg, a little Pepper and Salt, a Bunch of Sweet Herbs, and an Eschallot or two. Let these, with two or three Anchovies, stew on a slow Fire, and boil up; then beat it up with butter and Eggs till it is thick. Put your Chickens in, and shake them well together.
Übersetzung:
Hühnerfrikassee
Kategorisierung:
Fleisch & Geflügel:Hauptzutaten: Brühe, Butter, Eier, Huhn, Kräuter, Muskatnuss, Pfeffer, Salz, Sardellen, Schalotten, Weißwein
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To Fricassy Chickens", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 061,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-fricassy-chickens (29.04.2024).
Datenbankeintrag erstellt von Marlene Ernst.