Fried Chicken, Villeroi
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 141. The excerpt below is the record exactly as published.
Fried chicken, Villeroi Buttermilk Flageolet beans Coffee Mashed potato salad French pastry Demi tasse DINNER Consomme Magador Ripe olives Salmon, Concourt Fillet of beef saute, Balzag Artichokes, Hollandaise Green corn Potato croquettes Romaine salad, Roquefort dressing Blanc mange, aux liqueurs Lady fingers Coffee Eggs, Celestine. Put four pieces of toast on a buttered platter, lay a slice of broiled ham on top of each, and a poached egg on top of each slice of ham. Cover with cream sauce, sprinkle with grated cheese, put a little butter on each, and bake in a hot oven until brown. Fried chicken, Villeroi. Joint a chicken, season with salt and pepper, roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half cup of melted butter in a pan, heat, and then fry the chicken. Make a pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas
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