To Fricassy Chickens

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 061

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

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Fricassy Chickens", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 061,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-fricassy-chickens (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.