Chicken Cutlets a la Tartare

Ingredients

• a young chicken
• egg
• bread crumbs
• very hot fat
• tartare sauce
• a paper doily
• parsley

Method

1. 1

   Wash and clean the chicken well and joint into nice dainty pieces or cutlets; dip in egg and bread crumbs and fry in very hot fat until golden brown.

2. 2

   Arrange on a paper doily with a tartare sauce in a crouton of bread in the center.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 284. The excerpt below is the record exactly as published.

parsley. Entree for luncheon or dinner. Fillet of Chicken (Filet de Poulet) a la Duchesse Cook the chicken in water with onions, carrots, pepper, and salt; let stand in the juice until cold. Make in nice fillets in the shape of a half egg; put on a buttered pan and cook in oven from five to six minutes until they are thoroughly hot through; glaze half of the fillet with a brown glaze and the other half with a white alle- mande sauce. Serve on a nice decorated spinach foundation with wfflite truffle sauce in the centre. These fillets can be garnished with cocks’ combs in between each. 194 THE SWEDISH, FRENCH Fillet of Chicken with Mushrooms a la Vera Filet de Poulet aux Champignons, £l la Vera Cook the chicken in water with onions, carrots, pepper, and salt and let stand in the juice until cold. Cut in round pieces second joints, legs, and breast; press them down flat and make them about four inches around; put on a buttered pan in the oven until they are thoroughly hot; braise with some butter and sherry. Take out, put on a broiler, and glaze with a white allemande sauce. Put on each of the fillets a cooked mushroom that has been glazed with a brown sauce; decorate the mushroom with a strip of cream sauce that has gone through a small tube, and in the centre put a dot of the cream sauce with a small diamond of truffle on top. Serve on top of a decorated foundation of hominy with a cream mush¬ room sauce in the centre. Entree for luncheon or dinner. Fillets of Chicken ( Filets de Poulet ) a la Supreme Cut round fillets from the white meat of the chicken that has been cooked and left in the juice until cold; put on a buttered pan and braise with butter and sherry. When done, put on a broiler and glaze with a thick supreme sauce. Garnish the top of each fillet with a large diamond of truffle; decorate the truffle all around with a strip of Spanish pepper and across the fillet wave strips of cream sauce. Serve on a foundation of spinach with a white truffle sauce in the centre. This dish can be decorated with cocks’ combs or quarters of hard-boiled eggs. Entree for luncheon or dinner. Chicken Cutlets ( Cotelettes de Poulet) a la Tartare Wash and clean a young chicken well and joint in nice dainty pieces or cutlets; dip in egg and bread crumbs and fry in very hot fat until golden brown. Arrange on a paper doily — one piece resting on top of another with a paper frill stuck in each. Gar¬ nish with parsley all around. Serve with a tartare sauce

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