438820 Thu Sep 06 13:59:32 -0700 2007 3 31 Home Cooking 0 2917347 Is there one by Mimi Sheraton? Is it any different. I have the Nathan one with tomato sauce & will make it, but to my family Mimi Sheraton's are always the best. I'd appreciate any help as 363 days a year my family is veg for health reasons & for the New Year & Yom Kippur I want to cook a treat. thanks Thu Sep 06 13:59:32 -0700 2007 18627 Rory 1 2925012 There is a Mimi Sheraton one in the NY Times Jewish Cookbook - it's taken from one of her cookbooks. I make it substituting boneless skinless chicken thighs for the whole chicken. Sun Sep 09 16:08:02 -0700 2007 2917347 123592 chamoudi 2 2926333 Oh mi god, that takes me back.....my mother used to make the best fricasse!!! I wish I had her recipe. It seemed pretty simple as far as the sauce went but I honestly don't have a clue. Her sauce had great color to it, almost a reddish honey color to it. My mother's had both chicken and meatballs in it. I think they might have been veal. This was a Friday night ritual in our house....challah and fricasse. Mon Sep 10 07:57:11 -0700 2007 2925012 100701 millygirl 3 3094248 It takes me back also. My Grandmother used to make it and it was fabulous! Her sauce was reddish in color too and had a hint of sweetness. I remember the chicken wings, meatballs and sopping up the sauce with Challah. I wish I could recreate it. I've tried and it's just not the same, however, I think she may have put some parts of the chicken in that I just wouldn't be comfortable using. Sun Nov 04 13:51:03 -0800 2007 2926333 140204 sally Krissman