Chicken Fricassee Recipe Bill Knapps Biscuits
Siri Vonbank
Melt the butter in a deep skillet. Add the flour to make a roux and let it cook for a minute. Add the half and half, broth, pepper and salt and let cook until bubbly and starting to get thick. Turn the heat off. Whisk the egg yolks in a small bowl. Temper the eggs by stirring in some of the gravy into the small bowl. Stirring add the egg yolks to your skillet and stir until well blended and cook until thick. Add the chicken and heat through until thick and bubbly. Serve with biscuits on top.
The restaurant at 826 Capital Ave. S.W. had an open view of the kitchen and capacity for 70 patrons, although the parking lot was large enough to accommodate 100 vehicles. The menu specialized in steaks, chicken (with biscuits and waffles) and ham sandwiches.
Over the ensuing decades, many more Bill Knapp's openings would follow, eclipsing $1 million in sales by 1971 and stretching beyond the Midwest into Florida by 1986. The menu also expanded to include favorites such as au gratin potatoes, chicken fricassee and bean soup.
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