Fried Chicken (as cooked in Vienna)

Ingredients

• a fat chicken
• Cover it for 3 hours with a mixture of lemon juice and olive oil
• I cup of white stock
• i cup of rich milk
• the yolk of an egg
• lo small mushrooms
• Season
• a little chopped parsley
• the juice of a lemon

Method

1. 1

   Clean and cut up the chicken.

2. 2

   Cover with lemon juice and olive oil mixture for 3 hours.

3. 3

   Drain, dip each piece in egg and bread-crumbs, and fry until brown.

4. 4

   Mix white stock, rich milk, egg yolk, and mushrooms.

5. 5

   Season and cook carefully, then pour around the chicken.

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.

FRIED CHICKEN (as cooked in Vienna). Clean and cut up a fat chicken. Cover it for 3 hours with a mixture of lemon juice and olive oil, parsley, a bayleaf, and seasoning. Drain, dip each piece in egg and bread-crumbs, and fry brown. Mix I cup of white stock with i cup of rich milk, the yolk of an egg, and lo small mushrooms. Season and cook carefully and pour around the chicken, first adding a little chopped parsley and the juice of a lemon

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