BROWN FRICASSÉE OF CHICKEN.
This is a brown fricassée of chicken, and is an excellent dish. No doubt the reason it is so seldom given is that, although easy enough to do, it requires care and attention in finishing it. Many of the best cooks, in the preparation of chickens for fricassée, cut them up before cooking, but we prefer to boil them whole, and afterwards to divide them, as the flesh thus is less apt to shrink and get dry. The chicken can be slowly boiled in plain water, with salt and onions, or, as is much better, in white broth of any kind. When the chicken is tender cut it up; take the back, and the skin, pinions of the wings, and pieces which do not seem nice enough for a superior dish, and boil them in a quart of the liquor in which it was boiled. Add mushroom trimmings, onions, and a sprig of thyme; boil down to one-half, then strain, take off all fat, and stir over the fire with the yolk of two eggs and an ounce of fine flour until thickened. Dip each piece of chicken in some of this sauce, and when they are cold pass them through fine bread-crumbs, then in the yolk of egg, and crumb again. Fry carefully in hot fat. Dish the chicken with a border of fried parsley, and the remainder of the gravy poured round the dish. This dish is generally prepared by French cooks by frying the chicken in oil, and seasoning with garlic; but unless the taste of the guests is well known, it is safer to follow the above recipe.