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Classic
Cook Books
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page 124
and brown it; then put in the tench with the same seasoning you did for your
white fricasee; when you have tossed them up, moisten them with a little fish
broth; boil a pint of white wine and put to your fricasee, stew it till enough,
and properly wasted; then take the fish up, strain the liquor, bind it with a
brown cullis, and serve it up. If asparagus or artichokes are in season, you may
boil these, and add them to your fricasee.
To fricasee Eggs white.
Boil eight or ten eggs; take off the shells, cut some in halves, and some in
quarters; have ready half a pint of cream, a good piece of butter, a little
nutmeg, a glass of white wine, and a spoonful of chopped parsley; stir all
together over a clear fire till it is thick and smooth; lay your eggs in the
dish, and pour the sauce over. Garnish with hard eggs cut in halves, oranges
quartered, and toasted sippets; send it hot to table.
To fricasee Eggs brown.
Boil as many eggs hard as you want to fill your dish; take off the shells, and
fry them in butter, of a fine brown, pour your fat out of the pan, put in some
flour, and a lump of butter, stir it till it is thick, and of a good brown; pour
in some boiling water, a gill of Madeira, a little pepper, salt, and beaten
mace; boil all together, till it is of a good thickness; scum
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Classic
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