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Classic
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page 120
yolks of two eggs, a lump of butter, a little juice of lemon, and shred parsley;
put them all together into a stew-pan, and shake them over the fire till they
become as white as cream; but do not let the mixture boil, for it will curdle if
it does. Garnish the dish with sliced lemon and pickle.
To fricasee Rabbits brown.
Cut the legs in three pieces, and the other parts about the same size. Beat them
thin, and fry them in butter over a quick fire: when fried, put them into a
stew-pan with a little gravy, a spoonful of catchup, and a little grated nutmeg.
Shake it up with a little flour and butter, and garnish the dish with fried
parsley, made very crisp.
To fricasee Chickens white.
Half roast the chickens, then having cut them up as for eating, skin them, and
put them into a stew-pan with a little white gravy, the juice of a lemon, an
anchovy for every chicken, with a sufficient quantity of mace and nutmeg grated,
and then boil them. Take also the yolks of eggs, as much as necessary, a little
sweet cream and shred parsley; then put them into a stew-pan with a lump of
butter and a little salt. Shake them all the time they are over the fire, but do
not let them boil, for that would make them curdle. Serve it up poured upon
sippets, and garnish
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