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Classic
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page 163
the meat should not drop to pieces. During the last 15 minutes of cooking add to
the stew the following ingredients, prepared as described under A, 35 to 37:
Veal sweetbreads, crabs with dressing, mushrooms, asparagus tips, small sausages
and when serving add wheat bread dumplings which have first been cooked in
salted water or bouillon, oysters, crab tails and crab butter, stir the yolks of
1 or 2 eggs through the gravy. Send to the table with croutons, which will take
the place of pastry.
REMARK.--A plain fricassee is cooked similarly, excepting that the finer
ingredients are omitted and boiling water is taken instead of bouillon.
181. Chicken Fricassee in Rice with Crabs. Cook 30-4O crabs, pick the meat out
of the tails and claws and pound the shells (not too fine) in a mortar, and stir
them on a medium fire until the butter begins to raise and turn red. Pour in
some meat broth, boil for 1/4 hour and strain through a fine sieve covered with
a clean cloth. Boil from 3/4-1 pound of scalded rice in bouillon until quite
thick, adding some salt. In the meantime cook a chicken fricassee, using for
this purpose the crab bouillon made as directed, putting in sweetbreads, small
sausages, crab tails and crab dumplings (see under Division O). Put the rice
into a deep dish; have a hollow in the center large enough to contain the
fricassee without any gravy. Then close the opening with the rice and smooth the
surface nicely, pour over it melted butter and brown in the oven to an amber
color, basting it occasionally with some of the sauce. The rest of the sauce
should be cooked in the meantime, stirring through it either lemon juice or wine
and the yolks of eggs or crab butter. When on the table an opening is made in
the top of the rice, put in a few spoonfuls of the sauce and pass the rest of
the latter in a boat.
182. A fine Ragout of young Spring Chickens and Pigeons. For 12 persons take 4
spring chickens or 8 pigeons. Get them ready as directed in No. 180 and stew
them in butter until done. Brown a piece of butter the size of a heirs egg,
throw in some flour and also brown it, being careful not to scorch. The browned
flour is stirred with the broth in which the birds have been
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