Chicken a la Southern
From What to Have for Dinner, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 59. The excerpt below is the record exactly as published.
CHICKEN A LA SOUTHERN. Bacon CuRLS. BortED New Potators. Corn FRITTERS. TOMATO AND LETTUCE SALAD. CHEESE BrowN BREAD SANDWICHES. CHOCOLATE PARFAIT. Lapy FINGErs. SALTED PECANS. BoNBONS. CRACKERS. CHEESE. Cart Nor. 222 What to Have for Dinner. LITTLE NECK CLAMS. (See p. 178, under Company Dinners, Menu No. II.) WHITE SOUP. (See p. 156, under Warm Weather Dinners, Menu No. IL.) _ DINNER ROLLS. (See p. 116, under Christmas Dinners, Menu No. I.) BAKED HALIBUT SLICES. Wipe two slices halibut, each weighing one and one- fourth pounds, put in a buttered granite pan, and sprinkle with salt and pepper. Add three slices carrot, two slices onion, sprig of parsley, bit of bay leaf, six peppercorns and one tablespoon lemon juice; then pour over two cups boiling water. Bake twenty-five minutes in a hot oven, basting every five minutes. Arrange on hot serving dish, remove skin and bones, and cover fish with one-fourth pound mushroom caps sautéd in butter five minutes. Pour over the following sauce: Melt two tablespoons butter, add two tablespoons flour and pour on gradually, while stirring constantly, liquor remaining in pan; there should be one cup. Strain, season with salt if necessary, and add slowly the yolk of one egg, slightly beaten, diluted with one- fourth eup cream. CHICKEN A LA SOUTHERN, WITH BACON CURLS. Dress, clean and cut up two chickens. Sprinkle with salt and pepper; then dip in egg and fine bread crumbs. Place in a buttered dripping pan, and bake in a hot oven Company and Formal Dinners. 223 twenty-five minutes, basting after first five minutes of cooking with one-half cup melted butter, and afterwards every five minutes with fat in pan. Arrange on hot serving dish and pour around two cups Cream Sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.