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Take two chickens, cut them up small, as if for fricassee, flour them well, put them in a saucepan with four onions shred, a piece of clarified fat, pepper, salt, and two table spoonsful of curry powder; let it simmer for an hour, then add three quarts of strong beef gravy, and let it continue simmering for another hour; before sent to table the juice of a lemon should be stirred in it; some persons approve of a little rice being boiled with the stock, and a pinch of saffron is also sometimes added.

"I should advise you to cut up the chicken and make a fricassée of it," he observed. "I want to roast it. I've got the stuffing all ready." She indicated a bowlful of macerated bread-crumbs mixed with milk and butter, and liberally seasoned with pepper. "I see. But I'm a little, just a little, afraid you may have trouble in getting the stuffing to stay in while the chicken is roasting.

But Gode had a choice dish, un petit morceau, in reserve, which he brought forth with a triumphant flourish. "Voici, messieurs?" cried he, setting it before us. "What is it, Gode?" "Une fricassee, monsieur." "Of what?" "Les frog; what de Yankee call boo-frog!" "A fricassee of bull-frogs!" "Oui, oui, mon maitre. Voulez vous?" "No, thank you!" "I will trouble you, Monsieur Gode," said Seguin.

They fricassee them; but in my mind, dressed seethed, plain, with parsley and butter, would have been the decision of Apicius.... Paris is a glorious, picturesque old city. London looks mean and new to it, as the town of Washington would, seen after it. But they have no St. Paul's or Westminster Abbey. The Thames disunites London and Southwark. I had Talma to supper with me.

Do not philosophic doctors tell us that we are unable to discern so much as a tree, except by an unconscious cunning which combines many past and separate sensations; that no one sense is independent of another, so that in the dark we can hardly taste a fricassee, or tell whether our pipe is alight or not, and the most intelligent boy, if accommodated with claws or hoofs instead of fingers, would be likely to remain on the lowest form?

Oblivion with her smother-blanket lies in wait for the writer who has nothing to say and says it faultlessly. In the making of hare soup, I am informed by most excellent culinary authority, the first requisite is to catch your hare. The literary scullion who has anything to offer a hungry world, will doubtless find a way to fricassee it. The Best Religion

Baskets of chickens were strapped to many of the wagons, but whether the unhappy fowls were designed to supply fresh eggs and an occasional fricassée, or were taken for the pleasure of their company, there was no means of determining short of impertinent cross-questioning.

Prepare them by cutting them up the same as chicken for fricassee. Lay two or three very thin slices of salt pork upon the bottom of a stewpan; lay the pieces of duck upon the pork. Let them stew slowly for an hour, closely covered. Then season with salt and pepper, half a teaspoonful of powdered sage, or some green sage minced fine; one chopped onion.

Mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar: stir it quick, rub the dish with shalot, and turn the fricassee into it. BEEF GRAVY. Cover the bottom of a stewpan, clean and well-tinned, with a slice of good ham or lean bacon, four or five pounds of gravy beef cut in pieces, an onion, a carrot, two cloves, and a head of celery.

"Fricassee?" she murmured. "Fricassee was a failure, so was mock-turtle soup; it looked discouraging, and the fat would swim about in a way that attracted attention. Croquettes were not so bad, though they were a little stringy; but beef