Chicken a la Italienne

Ingredients

• one tablespoon olive oil
• one teaspoon tarragon vinegar
• lemon juice
• a few drops of onion juice
• salt
• pepper
• finely chopped parsley
• fritter batter
• boiling fat

Method

1. 1

   Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in a bowl containing olive oil, tarragon vinegar or lemon juice, onion juice, salt, and pepper.

2. 2

   After half an hour, sprinkle with parsley, dip in fritter batter, and fry in boiling fat.

3. 3

   Drain on brown paper and serve with or without tomato or brown sauce.

As published

This recipe was extracted from Council cook book (1908), page 22. The excerpt below is the record exactly as published.

Chicken a la Italienne. Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in' a bowl containing one tablespoon olive oil, one teaspoon tarragon vinegar or lemon juice, a few drops of onion juice, salt and pepper. At the end of half an hour sprinkle with finely chopped parsley, dip them in fritter batter, and fry in boiling fat

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