Old Style Poultry Fricassée, Recipe for Old Style Poultry Fricassée (Chicken)

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Old Style Poultry Fricassée

	1 Prepare all the ingredients.
	2 Glaze white the small onions.
	3 Cut cutlets out of the mushrooms and cook them. For that purpose, place them in a pan with 10 cl of water, the juice of half a lemon, 1 dash of salt and 20 g of butter. Cook for about 10 mn.
	4 ciselered the onion.
	5 In a stewpan, melt the butter.
	6 Add the onion and sweat it without coloring it.
	7 Season the chicken chunks carved raw with salt and pepper on all the sides.
	8 Flour the chunks...
	9 ...and make them stiffen without coloring
	10 ...on all the sides.
	11 Dredge and stir.
	12 Moisten with 1 liter of boiling white stock of poultry .
	13 Add a bouquet garni.
	14 Cook covered for about 25 minutes. Stir from time to time to avoid that it burns.
	15 At the end of the cooking, decant the chunks of chicken. Keep them warm.
	16 Pour the whipping cream in the sauce while mixing in with the whip...
	17 ... and reduce during 6 to 8 minutes. Rectify the seasoning.
	18 Place the chicken chunks, still hot, in a pan.
	19 Filter the sauce in the Chinois or in a fine sieve onto the chicken.
	20 Add the well drained, glazed white small onions ...
	21 ...and the well-drained mushrooms.
	22 Mix delicately the whole. Keep warm until serving. A rice pilaf will accompany perfectly this recipe.