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A White Fricassee

Yield 4 to 6 servings


  • 1 (3- to 3 1/2-pound) broiler-fryer, cut up
  • 1 cup milk
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon pepper
  • 1 cup whipping cream
  • Hot cooked rice

How to Make It

  1. Rinse chicken with cold water, and place in a large Dutch oven. Add milk, water, salt, and 1/2 teaspoon pepper; simmer over low heat 30 minutes. Remove chicken from broth, reserving 1 cup broth. Remove skin from chicken, and set aside.

  2. Melt butter over low heat; add flour, mace, and 1/4 teaspoon pepper. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth and whipping cream; cook over medium heat, stirring constantly, until thickened and bubbly. Serve chicken on a bed of rice. Spoon white sauce over chicken.

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