Chicken Fritters

Ingredients

• a boiled or roasted chicken
• sprinkle with salt
• sprinkle with pepper
• a little oil
• a little vinegar
• four ounces of flour
• half an ounce of oiled butter
• a pinch of salt
• the yolk of one egg
• one tablespoonful of cream
• about half a gill of lukewarm water
• the whites of two eggs

Method

1. 1

   Cut chicken into small joints, remove skin and bones, soak in salt, pepper, parsley, oil, and vinegar for an hour.

2. 2

   Drain, coat with batter, and fry in hot fat.

3. 3

   Garnish with fried parsley and serve with white sauce.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 25. The excerpt below is the record exactly as published.

CHICKEN FRITTERS a boiled or roasted chicken into small ^ joints ; remove the skin and bones ; place the pieces in a deep dish ; sprinkle with salt and pepper, chopped parsley, a little oil and vinegar, and let them soak in this for an hour, or longer ; drain the pieces ; coat them well with frying batter and fry in hot fat ; drain carefully ; dish up, and garnish with fried parsley ; serve with a white sauce in a boat. Frying Batter is prepared as follows : — Sift four ounces of flour into a basin ; add half an ounce of oiled butter, a pinch of salt, the yolk 67 THE DUDLEY RECIPES of one egg and one tablespoonful of cream ; mix this well with a wooden spoon, and dilute gradu- ally with about half a gill of lukewarm water ; work it well until the paste becomes quite smooth. Allow it to stand for half an hour or more, and when you require to use some, whisk the whites of two eggs to a stiff froth and mix gently. The batter is then ready for use. If intended for fruit fritters, add a teaspoonful of castor sugar ; if for fish or meat, a few drops of lemon juice added to the batter will be found to be an improvement. A thinnish batter is preferable to a thick one. POULET SAUTE MARENGO /^\NE good-sized tender white chicken, one gill of best salad oil, one gill of brown Espagnol sauce, one gill of tomato sauce, one shallot, one glass of Marsala, eight fresh, or preserved, mush- rooms, two truffles, salt, pepper, four eggs and slices of fried bread. Cut the chicken into eight neatly trimmed joints and put them into a saute pan with the oil ; fry quickly, to slightly brown the outside of the chicken ; then add the shallot, finely chopped. Pour off the oil into a smaller stewpan ; then add the two kinds of sauce, the mushrooms and truffles, both being cut into slices. Put the cover 68 POULTRY AND GAME DISHES on the pan ; season with pepper and salt, and set it in the oven to stew for about forty minutes. Fry the eggs in the oil (they must be shaped like poached eggs, not flat) ; arrange the pieces of chicken neatly on a dish with the eggs ; lay the mushrooms and truffles round. Strain over the sauce, previously freed from fat, and serve with cutlet-shaped pieces of fried bread laid round the dish. Some cocks’ combs can be added to the mushrooms and truffles, and cooked with them, if liked. a FRIED CHICKEN PEMBROKE /^\NE fowl, a mirepoix consisting of bacon, carrot, onion, bay leaf, two cloves and savoury herbs, one pint of stock, two ounces of butter, half an ounce of flour, one glass of white wine, the yolks of three eggs, one whole egg, lemon juice, breadcrumbs, seasoning, frying fat and parsley. Truss the fowl as for braising ; place it on a bed of vegetables and bacon (mirepoix), with an ounce of butter in a stewpan, and let the surface of the fowl get nicely browned over a bright fire. Moisten with stock ; season with pepper and salt ; cover, and place in the oven for about half an hour ; baste occasionally. Take up the fowl ; untruss and cut into neat joints. Put the carcass into the stewpan 69 THE DUDLEY RECIPES in which the fowl has been cooking ; remove the fat beforehand ; add the wine, and boil up. Strain or reduce the stock a little. Cook the flour in the remainder of butter (one ounce), but do not allow it to get brown ; stir in the stock ; add the juice of half a lemon and let reduce to a moderate con- sistency (the sauce must boil at least for ten minutes). Stir in the yolks of eggs and let bind. Dip the pieces of fowl in this sauce after it has cooled ; cover each piece completely and put in a drainer. When set, brush over with beaten egg ; roll in breadcrumbs ; fry them in hot fat a golden colour ; drain, dish up, and garnish with fried parsley. PULLET POACHED A L’lTALIENNE OTUFF a pullet with two-thirds of a pound of ^ “ Risotto,” combined with half a pound of sliced truffles, and poach it in the usual way. Dish it, and serve at the same time a thickened chicken gravy, which has been added to the reduced poached chicken liquor. % 70 POULTRY AND GAME DISHES GRILLED CHICKEN FLORENTINE rilAKE a plump white chicken ; cut it open from the back ; spread out and flatten well ; rub both sides with lemon juice, and season well with pepper and salt ; insert two or three skewers so as to keep the chicken quite flat ; immerse in sweet oil for about ten minutes ; sprinkle with choppe

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