Although Joel cherishes his set of hardcover Wodehouse books, I’ve only listened to books on tape and seen them portrayed on video.
They are very witty.
Fortunately, however, the second course consisted of
a chicken fricassee of such outstanding excellence
that the old boy, after wolfing a plateful,
handed up his dinner-pail for a second instalment
and became almost genial.
~ Carry On, Jeeves (1925) by P. G. Wodehouse
Fricasee of Chicken
High Class and Economical Cookery Recipes by E. Roberta Rees, 1907
1 1/2 pints white stock or water
2 oz. butter
A blade of mace
1 small onion
2 tablespoonfuls cream
a bunch of herbs
2 yolks of eggs
Cut the fowl into neat joints and remove the skin. Put the stock, mace, bayleaf, onion, peppercorns, clove, and herbs into a saucepan with the neck, skin, and trimmings of the fowl, and bring slowly to the boil. When boiling, rub the fowl with lemon juice, and add to the stock. Simmer gently about an hour till the fowl is tender. Melt the butter in a saucepan, add the flour, and fry a little, without browning; then strain the stock, and add nearly all of it to the butter and flour; stir till boiling, and boil four or five minutes, if too thick, add the rest of the stock. Remove from the fire, mix the cream and yolks of eegs together, and stir them quickly to the sauce; cook a little whithout boiling, put in the pieces of fowl, and let them get hot through, without boiling, stirring carefully. Pile the fowl in the middle of a hot dish, and pour the sauce over and round. If liked, the dish may be garnished with cooked button mushrooms, and the trimmings used to flavor the stock.