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Chicken Fricasseed, Upon Toast and Without
Cut up a chicken and put on to boil in a small quantity of water. Add a seasoning of salt and. pepper, and onion if you like. Stew slowly (covered) until tender; then add. rich milk, 1/2 pt. (cream is all the better), with a little butter; and if you have parsley, add a little of it chopped, just as ready to serve. Have the bread, which has been cut thin, nicely toasted and lightly buttered, arranged on a, platter; then pour over the fricassee, and serve at once. Without the toast, it is the common fricassee.
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