Baked Chicken

Ingredients

• 6 chicken legs
• cup forcemeat
• 2 tablespoons lemon juice
• 1 pint stock
• 2 tablespoons butter
• 1 tablespoon salt
• 1 tablespoon chopped onion
• 2 egg yolks
• 1 tablespoon carrot
• 2 tablespoons flour

Method

1. 1

   Melt butter, add vegetables, cook ten minutes.

2. 2

   Remove vegetables; add forcemeat, stock, salt, and flour; cook until stiff; add yolks of eggs and lemon juice.

3. 3

   Spread this mixture on the chicken legs.

4. 4

   Dip in crumbs, egg, and crumbs, place in baking dish, and cook in hot oven until chicken is tender, basting with cream.

5. 5

   Serve around slices of tomato garnished with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 58. The excerpt below is the record exactly as published.

Baked Chicken 6 chicken legs | cup forcemeat 2 tablespoons lemon juice 1 pint stock 2 tablespoons butter | tablespoon salt 1 tablespoon chopped onion 2 egg yolks 1 tablespoon carrot 2 tablespoons flour Melt butter ; add vegetables ; cook ten minutes. Re- move vegetables; add forcemeat, stock, salt and flour; cook until stiff; add yolks of eggs and lemon juice. Spread this mixture on the chicken legs. Dip in crumbs, egg and crumbs, place in baking dish, and cook in hot oven until chicken is tender, basting with cream. Serve around slices of tomato garnished with mayonnaise. Chicken Supreme 3 chicken breasts 6 slices cooked tongue 1 can mushrooms i cup butter 1 pint consomme 1 tablespoon salt

Cook this with the app: pantry check, scaling, and the assistant.