Fried Chicken with Cream Sauce

Ingredients

• two tender chickens
• five ounces of melted butter
• one ounce of well-sifted flour
• one and one-half pints of cream
• the juice of half a lemon
• two amali pata of butter
• chopped parsley

Method

1. 1

   Singe, draw, and cut chickens in quarters.

2. 2

   Fry in melted butter until light brown.

3. 3

   Drain off most butter, sprinkle with flour, mix well, and add cream.

4. 4

   Boil for ten minutes, then add butter and lemon juice.

5. 5

   Pour over chicken and serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 103. The excerpt below is the record exactly as published.

chopped parsley, two glasses of oil, and the juice of two lemons. Mix them well and let them steep for one hour. Fif teen minutes bef ore serving, drain ; then dip each piece in a flour batter and drop them one by one 180 POULTST AND GAME 181 in deep hot fat. Give them a nice color, drain on brown paper, sprinkle a little salt over them. Dish on a folded nap- kin, surrounded with fried parsley, and serve with a bowl of tornato sauce. Flour Batter for Marinade One-half pound sifted flour, yolks of three eggs, and cold water to desired thickness. Beat the whites of the eggs to a stiff froth and thoroughly mix with the batter. Ballottines of Lega of Fowls Cnt open eight fowls' legs, remove ali the bones Bnd sinews. Spread the meat on the table, season with pepper and salt, and place a tablespoonful of forcemeat, seasoned with herbs, in the centro of each. Sew them in an oblong or ovai shape. Place a few slices of onion, carrot, and celery in a stewpan, arrange the ballottines on them and cover with thin slices of fat bacon. Moisten them half their height with broth, cover with greased paper, place the cover od the pan, and cook them slowly in the oven for half an hour. Baste them frequently. When cooked, remove, and put them in press between two dishes until they are cold. Trim them and place in a saucepan with a little broth and cover with greased paper ; let them simmer slowly in the oven for fifteen minutes. Cover them with a glaze, dish them in a circle, with a braised lettuce between each one. Fili the centro with a jardinière of vegetables. Pour Espagnole sauce around the entrée and serve. Fried Ohicken with Oream Sauce Singe, draw, and cut two tender chickens in quarters. Crack the main bones, flatten slightly, and put in a saucepan with five ounces of melted butter, a little salt, and white pep- per. Cover, place over a brisk fire, and fry a light brown on each side. Drain off most of the butter, sprinkle with one ounce of well-sifted flour, mix weU, and add one and one-half 182 MBB. SSELT'S COOK BOOK pinta of cream ; cover and boil ten minutes. Remove the chicken and to the sauce add two amali pata of butter and the juice of half a lemon

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