Chicken a la Suisse

Ingredients

• Cold chicken
• Salad oil
• Juice of 1 lemon
• Pepper and salt
• 2 tablespoonsful of flour
• a wineglassful of brandy
• 1 yolk of egg
• fried parsley

Method

1. 1

   Cut the remains of a cold chicken into joints.

2. 2

   Make a marinade with salad oil, lemon juice, chopped onion, parsley, and seasoning.

3. 3

   Lay chicken pieces in the mixture.

4. 4

   Make a batter with flour, water, egg yolk, and brandy.

5. 5

   Let rest, then stir in beaten egg white, dip chicken pieces in batter, and fry until golden.

6. 6

   Drain and garnish with fried parsley.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 19. The excerpt below is the record exactly as published.

CHICKEN A LA SUISSE. Poulet d la Suisse. Juice of 1 lemon. Pepper and salt. Frying batter. Frying fat or oil. Cold chicken. Salad oil. Finely chopped parsley and onion. Cut the remains of a cold chicken into joints. Make a marinade in a pie-dish with salad oil, lemon juice, a little finely chopped onion and parsley, and a good seasoning of pepper and salt. Lay the pieces of chicken in this mixture and turn them oc- casionally. Make a batter with 2 tablespoonsful of flour, one of water, 1 yolk of egg, and ^ a wineglassful of brandy. Let this batter rest for an hour in a warm place, then stir in quickly the stiffly beaten white of egg, dip the pieces of chicken in the batter, fry at once in boiling fat or oil till a golden colour, drain on kitchen paper, pile high on a dish, and garnish with fried parsley

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