Chicken a la Tartare

Ingredients

• the chicken
• salt
• pepper
• cover thickly with softened butter
• dredge thickly on both sides with fine, dry bread crumbs

Method

1. 1

   Singe the chicken, split down the back, and wipe with a damp cloth.

2. 2

   Dredge with salt and pepper, cover with softened butter, and dredge with bread crumbs.

3. 3

   Place in a baking pan, inside down, and cook in a very hot oven for thirty minutes.

4. 4

   Serve with Tartare sauce.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 68. The excerpt below is the record exactly as published.

Chicken a la Tartare. Singe the chicken, and split down the back. Wipe thor- oughly with a damp cloth. Dredge well with salt and pepper, cover thickly with softened butter, and dredge thickly on both sides with fine, dry bread crumbs

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