Fried Chicken (as cooked in Florence)

Ingredients

• a fat fowl
• i pint of white stock
• the yolks of 2 eggs
• the juice of a lemon

Method

1. 1

   Cut up the fowl and parboil in white stock.

2. 2

   Drain and reduce stock.

3. 3

   Add yolks and lemon juice, strain.

4. 4

   Dip chicken in sauce, then in crumbs and cheese, and fry until brown.

5. 5

   Serve remaining sauce in a bowl.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 28. The excerpt below is the record exactly as published.

RIED CHICKEN (as cooked in Florence). Cut up a fat fowl and parboil it in i pint of white stock. Drain it, reduce the stock, and add the yolks of 2 eggs and the juice of a lemon

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