Chicken A La Tartars

Ingredients

• Have a chicken dressed and split down the back
• one quarter cup of butter
• a teaspoon of finely minced parsley
• half a teaspoon of salt
• a little pepper
• half a cup of fine bread crumbs
• the same amount of minced cooked ham
• one tablespoon of cold water

Method

1. 1

   Brown each half of the chicken in butter.

2. 2

   Brush the inside with beaten egg mixed with cold water, dust with bread crumbs and minced ham, and finish cooking in a hot oven.

3. 3

   Serve with sauce tartare.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 20. The excerpt below is the record exactly as published.

CHICKEN A LA TARTARS— Have a chicken dressed and split down the back; it should not weigh over two and a half pounds. Put one quarter cup of butter in a frying pan with a teaspoon of finely minced parsley, half a teaspoon of salt and a little pepper. Brown each half of the chicken in the butter and on both sides. Take up the chicken, brush the inside over with an egg beaten with one tablespoon of cold water, lay in a dripping pan and dust over the egg half a cup of fine bread crumbs mixed with the same amount of minced cooked ham

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