Fried Chicken

Ingredients

• a fowl
• in a mixture of lemon juice, olive oil, and seasoning
• in beaten egg
• in breadcrumbs
• a cupful of new milk
• the same quantity of white stock
• a dozen mushrooms
• the beaten yolk of an egg
• a squeeze of lemon juice
• a little chopped parsley

Method

1. 1

   Cut up the fowl and steep in lemon juice, olive oil, and seasoning for three hours.

2. 2

   Drain, dip in beaten egg, then breadcrumbs, and fry until brown.

3. 3

   Serve with a sauce made by cooking milk, stock, mushrooms, and egg yolk, adding lemon juice and parsley before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 81. The excerpt below is the record exactly as published.

Fried Chicken. Cut up a fowl and steep for three hours in a mixture of lemon juice, olive oil, and seasoning. Drain each piece, dip first in beaten egg and then in breadcrumbs, and fry until brown. This should be served with a sauce made by cooking a cup- ful of new milk with the same quantity of white stock, a dozen mushrooms, and the beaten yolk of an egg. Add a squeeze of lemon juice and a little chopped parsley

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