Chicken (Poulet) a la Maryland

Ingredients

• Take a young chicken weighing about two to two and a half pounds
• joint in pieces — legs, second joints, wings
• sprinkle with pepper and salt
• sprinkle with pepper and salt
• Serve some corn fritters in the centre
• a rich, thin cream sauce all around on the platter

Method

1. 1

   Singe, clean, and wash the chicken.

2. 2

   Joint it into pieces.

3. 3

   Leave to dry, then dip in egg and bread crumbs.

4. 4

   Heat fat in a frying pan, add chicken, sprinkle with salt and pepper.

5. 5

   Brown on both sides, then place in the oven for a few minutes.

6. 6

   Serve with corn fritters and cream sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 270. The excerpt below is the record exactly as published.

Chicken ( Poulet ) a la Maryland Take a young chicken weighing about two to two and a half pounds; singe, clean, and wash well; joint in pieces — legs, second joints, wings; if the chicken is very plump, cut the breast in two, cross over. Leave on a clean linen to get dry, then dip in egg and bread crumbs. In the meantime, get the fat very hot in the frying pan, put the chicken in, sprinkle with pepper and salt; when golden brown on one side, turn the chicken and brown on the other side; sprinkle with salt and pepper again. When done, put in oven on a pan for a few minutes until ready to serve. When dishing up, dish the legs out, then the second joint, and the white meat on the top, in the style of a reed. Serve some corn fritters in the centre and a rich, thin cream sauce all around on the platter

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