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A Brown Fricassee

Yield 4 to 6 servings


  • 2 cups soft breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground mace
  • 1 (3 1/2- to 4-pound) broiler-fryer, cut up
  • 2 egg yolks, beaten
  • 1/2 cup butter or margarine
  • 2 cups chicken broth
  • 1 cup red wine
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons all-purpose flour
  • Hot mashed potatoes

How to Make It

  1. Combine first 5 ingredients, and stir well.

  2. Rinse chicken with cold water, and pat dry. Dip chicken in egg yolks, and dredge in breadcrumb mixture.

  3. Melt butter in a large skillet. Add chicken, and cook over medium heat 10 minutes, turning to brown all sides. Add chicken broth, wine, and mushrooms; cover and simmer 30 minutes.

  4. Blend flour with a small amount of water, mixing to form a smooth paste; stir into chicken mixture. Cook until thickened and bubbly. Serve over hot mashed potatoes.

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