Fried Chicken Pembroke

Ingredients

• one 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
• frying fat
• parsley

Method

1. 1

   Truss the fowl, brown it over vegetables and bacon.

2. 2

   Moisten with stock, season, cover, and bake for 30 minutes.

3. 3

   Cut into joints, make a sauce with the carcass, wine, and stock.

4. 4

   Dip fowl pieces in sauce, coat with egg and breadcrumbs, and fry until golden.

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.

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

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