Chicken Fritters
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 134. The excerpt below is the record exactly as published.
Chicken fritters. Cut up a cold roast chicken into joints, and soak for an hour in vinegar seasoned with salt, pepper, and chopped mixed herbs ; drain, dry in a cloth, and dip into batter, to which you have added some whipped whites of egg ; fry in melted lard or butter, and serve garnished with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.