If you have more of this farced Meat than you use in
making good the Fowls, either make it into Balls and fry them, or else make
a Batter of Eggs, Milk, and Wheat-Flower, and dip small parcels of the
Farce into it to fry for garnishing. You may make a Sauce to these farced
Fowls with stew'd Mushrooms toss'd up with Cream; the same may be done with
Turkeys, Pheasants, _&c_.
To make a brown or white Fricassee of Chickens. From the same.
Strip the Chickens of their Skins as soon as they are kill'd, and when they
are drawn, cut their Wings, Legs, and most fleshy parts in Pieces, then fry
them a little in Hog's-Lard; after which, put them to stew with a little
Butter and Gravy, for a brown Fricassee, or Butter and Water for a white
Fricassee; to either of these add a Glass of White Wine, with a Seasoning
of Salt, Pepper, Nutmeg, Cherville cut small, and three or four young
Onions whole, that they may be withdrawn when the Fricassee is enough: Then
brown the Sauce with some of the same Lard the Chickens were fry'd in, and
thicken it with burnt Flower; to this you may add fry'd or stew'd
Mushrooms. But for a white Fricassee, instead of the browning with the Lard
and burnt Flower, thicken the Sauces with three or four Yolks of Eggs, and
a little Verjuice; or else when the Fricassee is stew'd enough, take off
the Fat as much as possible, and toss it up with Cream; this will serve to
fricassee Rabbits.
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