Chicken a la Hollandaise

Ingredients

• a large young fowl
• 1 teaspoon soda
• 1/2 pint cold water
• 2 teaspoons butter
• pepper
• salt
• batter as for fritters
• melted butter
• lemon cut in quarters

Method

1. 1

   Remove the breast bone of the fowl, rinse inside with soda and water, wash thoroughly and wipe dry.

2. 2

   Fill the cavity with a force meat of pate de foie gras and put in roasting pan with cold water, dust with pepper and salt and spread on chicken butter.

3. 3

   When half roasted prepare a batter and pour over the fowl, and when dry pour over batter until thickly coated and a chestnut brown.

4. 4

   Cut meat into pieces as for fricassee.

5. 5

   Serve slices with melted butter and lemon.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 45. The excerpt below is the record exactly as published.

Chicken a la Hollandaise. Remove the breast bone of a large young fowl, rinse inside with 1 teaspoon soda and water, wash thoroughly and wipe dry. Fill the cavity with a force meat of pate de f oie gras and put in roasting pan with % pint cold water, dust with pepper and salt and spread on chicken 2 teaspoons butter. When half roasted prepare a batter as for fritters and pour over the fowl, and when diy pour over bat- ter until thickly coated and a chestnut brown. Cut meat into pieces as for fricassee. Serve slices with melted butter and lemon cut in quarters

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