Chicken, white fricassee of.
Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour them well, and fry in clarified butter till they are a little brown, but, if not enough done, put them in a stewpan, and just cover them with strong veal or beef broth. Put in with them a bunch of thyme, an onion stuck with cloves, a little pepper and salt, and a blade of mace. Cover and stew till tender, and till the liquor is reduced about one half. Put in a quarter of a pound of butter, the yolk of two eggs beat, and a quarter of a pint of cream. Stir well; let it boil; if not thick enough, shake in some flour; and then put in juice of lemon.