Title: White Fricassee of Chicken
Categories: Poultry
Yield: 24 Servings

3		Fryers, cut up
		Salt
		Pepper
1/4	ts	Nutmeg
1/4	ts	Mace
		Sweet marjoram
1/2	pt	Cream
		Butter rolled in flour
OPTIONAL
		Small forcemeat balls

To make a white fricassee of chicken, remove skin, cut them up into pieces of desired size. Season with salt, pepper, nutmeg, and mace, and strew over the pieces some shredded marjoram. Put them into a stewpot, and pour over them the cream, or whole milk. Add some butter rolled in flour, and if you choose, some small forcemeat balls. Set the stew pan over a low flame. Keep it tightly covered, and stew or simmer it gently till the chicken is quite tender, but do not allow to boil. Serve hot.

Source: The First Ladies Cookbook - 1969 . Chapter on Abraham & Mary Lincoln

Posted by: Sandy May 11/93

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