Fritot of Chicken aux Tomates

Ingredients

• a boiled fowl
• half a pound of Vienna flour
• the yolk of one egg
• half a gill of salad oil
• a gill of light coloured ale
• half a pint of puree of tomato

Method

1. 1

   Take the remains of a boiled fowl and cut into pieces the size of a small cutlet.

2. 2

   Shake a little flour over them and set aside.

3. 3

   Prepare a batter with flour, egg yolk, salad oil, and ale.

4. 4

   Mix lightly until it masks the tip of your finger, add puree of tomato, and mix well.

5. 5

   Dip chicken cutlets into this batter and fry in good lard, placing them on a wire sieve to keep hot and crisp.

6. 6

   Dish piled in a pyramid with whole tomatoes and tomato sauce around.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.

Fritot of Chicken aux Tomates. Take the remains of a boiled fowl and cut into pieces the size of a small cutlet. Shake a little flour over them and put them aside. Prepare a batter made of half a pound of Vienna flour, the yolk of one egg, half a gill of salad oil, and a gill of light coloured ale. Mix all these together lightly till it will mask the tip of your finger, add half a pint of puree of tomato

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