Austrian Chicken Fritters

Ingredients

• the meat of a boiled or baked fowl
• salt
• pepper
• nutmeg
• herbs
• enough cream or white sauce to moisten
• the yolk of one egg
• some sandwich bread
• a pint of milk
• two well-beaten eggs

Method

1. 1

   Chop the meat and season with salt, pepper, nutmeg, and herbs.

2. 2

   Add cream or white sauce.

3. 3

   For each cup of meat, add an egg yolk.

4. 4

   Cut bread into thick slices, spread with creamed chicken, press together, dip in milk and egg mixture, roll in bread crumbs, and fry until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 89. The excerpt below is the record exactly as published.

Austrian chicken fritters Rolls Cold asparagus, mustard sauce Coffee Lemon pie, special Demi tasse DINNER Consomme Soubise Ripe olives with garlic and oil Deviled crabs in shells Tenderloin of beef, Cumberland Stuffed cucumbers Sweet potatoes, Southern style, II. California sherbet Assorted cakes Coffee Consomme Soubise. Mix one cup of puree of onions, one pint of cold chicken broth, three whole eggs and the yolks of three eggs ; season with salt, pepper, and a little grated nutmeg. Strain through a fine sieve, put in buttered moulds, and cook in bain-marie. Allow to set, slice, and serve in hot consomme. Ripe olives with garlic and oil. Rub an olive dish or salad bowl with garlic. Put the olives in the dish, add a spoonful of olive oil, and roll the olives in the dish for a few minutes. Austrian chicken fritters. Chop the meat of a boiled or baked fowl, season with salt, pepper, nutmeg and herbs; place in a saucepan, and add enough cream or white sauce to moisten. To each cup of the meat and cream add the yolk of one egg. Cut some sandwich bread into thick slices. Mix a pint of milk with two well-beaten eggs

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