Chicken a la Maryland

Ingredients

• two small, tender spring chickens
• dip them in beaten egg
• an ounce of clarified butter
• half a pint of cream sauce
• six thin slices of broiled bacon
• six small corn-fritters

Method

1. 1

   Procure two small, tender spring chickens, leave half of one aside, and detach the legs and wings; season with salt and pepper, dip in beaten egg, and roll in fresh bread-crumbs.

2. 2

   Place in a buttered pan, pour clarified butter over, and roast in the oven for eighteen minutes.

3. 3

   Pour half a pint of cream sauce onto a hot serving-dish, arrange the chicken on top, and decorate with six slices of broiled bacon and six corn-fritters.

4. 4

   Serve as hot as possible.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 208. The excerpt below is the record exactly as published.

Chicken a la Maryland.— Procure two small, tender spring chickens, leave the half of one aside for other use, and detach the legs and the wings; lay them on a plate, season with a good pinch of salt and half a pinch of pepper, then dip them in beaten egg, and afterward roll them in fresh bread-crumbs. Place them in a buttered pan, pour an ounce of clarified butter over, and roast in the oven for eighteen minutes. Pour half a pint of cream sauce (No. 181) onto a hot serving-dish, arrange the chicken nicely on top, and decorate with six thin slices of broiled bacon (No. 754), also six small corn-fritters

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