Chicken Fritters

Ingredients

• a tablespoonful of butter
• thick frying-batter (see recipe)
• two sprigs of parsley
• a pinch of grated nutmeg
• four small onions
• a small teaspoonful of salt
• a saltspoonful of white pepper

Method

1. 1

   Make the chicken mixture into balls the size of a walnut; flatten them a little.

2. 2

   Have the fat very hot, the batter ready, and drop each ball into the batter.

3. 3

   The fat must be hot enough to make the batter puff up at once; when a rich brown, they are done.

4. 4

   Lift out the basket, drain, and serve with fried parsley.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 85. The excerpt below is the record exactly as published.

iich f rying-batter (see recipe) ; make the chicken mixture into balls the size of a walnut ; flatten them a little. Have the fat very hot, the batter ready, and then drop each ball into the batter, which must be made thick enough to coat them so that the meat is not seen through it ; instead of arranging these in the frying- basket as you would croquettes, have the basket in the fat and drop each fritter from the end of a spoon into it. The fat must be hot enough to make the batter puff up at once ; when a rich brown they are done. Lift out the basket, drain, and serve with fried parsley. KROMESQUIES OF CHICKEiT Are the same as rissoles, only instead of the minced chicken being enveloped in paste, very thin slices of fat pork are used, fastened with wooden toothpicks, and they are then crumbed and fried. They are more diffi- cult than croquettes or rissoles, but very delicious. They may be served in a rich brown sauce (see recipe). VARIATIONS OInT THE FOUR FOREGOIIS'G RECIPES. Turkey, veal, or beef may be used for any of these four dishes, instead of the chicken. A little onion or ham, or any flavoring preferred, may be substituted for the mushrooms or oysters, although nothing is so good as these. Entrees. 1 65 CHICKEK FRICASSEE. Prepare a chicken as directed (see preparation of poultry). Cut each leg and wing in two at the joint ; cut the back in two; the stomach makes one piece. With the gizzard and neck there should be thirteen pieces. Throw the pieces into boiling water for one or two minutes, take out and drain them. Put in a stewpan a tablespoonful of butter, one of flour ; when they bubble add half a pint of water or broth, two sprigs of parsley, a pinch of grated nutmeg, four small onions, a small teaspoonful of salt, a saltspoonf ul of white pepper

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