Fritée of Cold Boiled Chicken

Ingredients

• the yolks of 2 eggs
• 1/2 cupful milk
• 1/2 pint of flour
• 1 even teaspoonful salt
• 1/2 ounce melted butter

Method

1. 1

   Cut cold boiled chicken into joints.

2. 2

   Mix yolks of eggs with milk, add flour, salt, and melted butter; stir until smooth.

3. 3

   Beat egg whites to stiff froth, then slowly add batter to whites, stirring constantly.

4. 4

   Dip chicken pieces into batter and fry in hot fat until golden.

5. 5

   Drain on paper and serve garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 260. The excerpt below is the record exactly as published.

2 ounces melted butter all over it ; place the pan in a hot oven ; roast, basting frequently, until the chicken is nice and brown ; then add Ys cupful chicken broth, continue to roast and baste 30 min- utes. Shortly before serving, lay the chicken on a warm dish; remove the fat from the gravy, mix Ys tablespoonful cornstarch with Yi gill of cold water ; add it to the gravy, stir and cook 3 min- utes ; add sufficient chicken broth to make a creamy sauce and boil 5 minutes ; then strain ; rub the boiled liver to a cream ; add it to the sauce, and serve. Old Chicken with Dressing. — Boil and roast the chicken the same as in foregoing recipe ; soak Y4 pound stale baker's bread 10 minutes in cold water, inclose it in cheese cloth or a towel, and press out all the water. Melt 2 ounces butter in a saucepan, add 3 tablespoonf uls fine-chopped onions, stir and cook 5 minutes ; then add the bread, stir and cook 5 minutes longer ; turn the bread into a bowl, and when cold add Ys ^^^n teaspoonful white pepper, 1 even teaspoonful salt, 1 teaspoonful thyme, and 2 eggs ; mix all the in- gredients well together, put into a buttered pan. Twenty minutes before serving, place in a hot oven, and bake 15 minutes. When ready to serve, carve the chicken nicely ; cut the bread filling into slices, and lay them on a hot dish ; pour a little of the chicken CHICKEN. 887 grayy over each piece; give to each person some chicken and 1 slice of the filling. Make either a nudle or a rice soup of the remaining chicken broth. CX)LD CHICKEN. Haw to utilize Cold Boiled or Roasted Chicken. Frlt6e of Cold Boiled Chicken.— Cut cold boiled chicken into joints the same as for fricassee, then mix the yolks of 2 eggs with Vt capful milk ; add Vs pint of flonr, y, even teaspoonf ul salt, Vs ounce melted butter ; stir until a smooth batter is formed ; beat the 2 whites to a stiff froth ; add the batter slowly to the whites, stirring constantly; dip the chicken pieces into the batter; then fry them to a fine golden color in hot fat (which should be deep enough to cover the chicken pieces) till done ; remove with a skim- mer ; drain on paper ; dress the chicken on a hot dish, and garnish with fried or green parsley ; serve with bake^ or French fried po- tatoes. Cold Chicken with Oysters.— Remove the meat from cold roasted chickens, cut it into 1-inch pieces; crack the bones and put them in a saucepan over the fire ; add the gravy if at hand ; barely cover with cold water; as soon as it boils add 1 fine-cut onion and a small bouquet ; cover and boil 40 minutes ; then strain the broth through a napkin. Put 1 pint of oysters with their liquor in a saucepan over the fire ; let come to a boil, then instantly re- move them with a skimmer, and set aside. Melt ly, ounce butter in a saucepan ; add 2 tablespoonfuls fine-chopped onions, 1 bay leaf, 12 whole peppers, and 1 even teaspoonful salt

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