Fried Chicken with Cauliflower

Ingredients

• the chickens
• season them generously with salt
• season them generously with pepper
• roll them in flour
• The head of cauliflower
• two quarts of boiling water
• a pint of milk
• two table-spoonfuls of flour
• a heaping tea-spoonful of salt
• one-fourth of a teaspoonful of white pepper

Method

1. 1

   Singe, wipe, and draw the chickens; cut them into joints, season with salt and pepper, and roll in flour.

2. 2

   Fry pork in a pan, then fry chicken slowly for half an hour, turning when browned.

3. 3

   Soak cauliflower in salted water for an hour, then simmer in boiling water for half an hour, adding salt after twenty minutes.

4. 4

   Prepare white sauce by mixing cream with flour, adding to boiling milk, and cooking for ten minutes.

5. 5

   Serve cauliflower with sauce and chicken on the side.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 173. The excerpt below is the record exactly as published.

the chickens ; then cut them in handsome joints, season them generously with salt and pepper, and roll them in flour. Cut the pork in thin slices, and fry it slowly in a large frying-pan. On tak- ing up the pork, lay the pieces of chicken in the pan, and fry them slowly for half an hour, being careful to avoid burning. Turn the pieces when they begin to brown on one side. ENTREES. 331 The head of cauliflower should stand in salted cold water for an hour before the time for beginning to cook this dish. Just before putting the chicken on to fry, put the cauliflower in a kettle with two quarts of boiling water, and simmer gently for half an hour. When the cauliflower has been cooking for twenty minutes, add a generous table-spoonful of salt. As soon as the chicken is put on to fry, put the pint of milk on the fire in a double-boiler. Mix the cream with two table-spoonfuls of flour, and when the milk begins to boil, stir this mixture into it. Cook for ten minutes, stirring occasionally ; then add a heaping tea- spoonful of salt and one-fourth of a teaspoonful of white pepper

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