Thomas & Martha Jefferson's Recipes
THOMAS JEFFERSON'S CHICKEN FRICASSEE
3 pounds chicken pieces
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons all purpose flour
2 cups water
1 cup dry wine
3 tablespoons butter
1 onion, chopped
2 cups fresh small mushrooms
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 cup half and half cream
Hot Cooked Rice
Wash and dry the chicken pieces. Sprinkle with salt, pepper, nutmeg
Brown the chicken in hot oil over high heat in a Dutch oven; remove
the chicken when well browned. Reduce heat to medium, add flour,
and cook the flour until lightly browned, stirring constantly.
Whisk in 2 cups of water, 1 cup of wine until smooth.
Return the chicken to the Dutch oven; bring to a boil. Cover and
reduce heat to a simmer. Cook 50 minutes.
Remove chicken, keeping warm, reserve broth in large container.
Broth may be strained to remove particles.
Melt butter in Dutch oven, over medium high heat, add onion, cook
until lightly browned. Add mushrooms, sage and parsley. Add broth,
and chicken. Cook over medium heat, stirring until thoroughly heated.
Served over rice. Serves 6.
THOMAS JEFFERSON'S FAVORITE BREAD PUDDING
1-1/2 pound cubed stale bread
4 cups scalded milk
1/2 pound butter
1/2 pint brandy
3 cups sugar
3/4 tablespoon nutmeg
2 tablespoons vanilla extract
Preheat oven to 350 degrees. Cut up bread while milk and butter are
heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread
last by submerging it using your hands so that it gets thoroughly
soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently
so that bread doesn't break up too much. Bake until an inserted
skewer or knife comes out clean, about 40 minutes. Serves 12.