Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Brown Chicken Fricasse


2 tablespoons flour
½ teaspoon salt
4 grindings of black pepper
8 chicken pieces
3 oz butter
1 onion, sliced
1 bay leaf
½teaspoon dried thyme
1½ pints chicken stock
6 fl.oz double cream
2 tablespoons beure manié


1. Melt the butter in a flameproof casserole over a moderate heat.
2. When the butler foam subsides, add the floured chicken pieces and brown them on all sides.
3. As the chicken pieces brown, remove them from the pan and set them aside an a plate.
4. Add the onion to the pan and fry it for 8 minutes or until it is lightly brown.
5. Return the chicken pieces to the pan. Add the bay leaf, thyme and stock and bring the mixture to the boil.
6. Reduce the heat, cover and simmer for 1 hour, or until the chicken is tender.
7. Remove the chicken from the casserole and set aside on a plate. Cover the chicken with aluminium foil a keep it hot.
8. Boil the liquid in the casserole over high heat until it has reduced by half.
9. Strain the liquid and return it to the casserole. Bring it to the boil again, reduce the heat to low and stir in the cream
10. Heat the sauce gently.
11. If is too thin, stir in the beurre manié, a small piece at a time.
12. Return the chicken pieces to the pan.
13. Cook for 1 to 2 minutes and serve.