Beignets de Volaille

Ingredients

• Cut some cold roast or boiled chickens into neat pieces
• season with pepper and salt
• and chopped parsley
• Moisten with one or two table-spoonfuls of best salad oU
• and the juice of half a lemon
• Prepare a Ught fr5Tng batter
• drop into hot frying fat

Method

1. 1

   Trim the chicken pieces, moisten with oil and lemon juice, and let stand for half an hour.

2. 2

   Drain the chicken, dip in batter, and fry until golden brown.

3. 3

   Drain and serve on a folded napkin or lace paper, garnished with fried parsley.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 6. The excerpt below is the record exactly as published.

Beignets de Volaille. (Chicken Fritters.) Cut some cold roast or boiled chickens into neat pieces, trim them and remove the skin ; put them in a pie-dish, season with pepper and salt and chopped parsley. Moisten with one or two table-spoonfuls of best salad oU, and the juice of half a lemon, cover, and let it stand for about half an hour. Prepare a Ught fr5Tng batter. Drain the pieces of chicken on a cloth, dip each into the frying batter so as to completely cover it, then drop into hot frying fat

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