Poulet à la Napoli

Ingredients

• a chicken as for fricassee
• steep them in cold water half an hour
• two ounces or more
• an onion sliced into rings
• an ounce of butter
• a pint of white broth
• a small bouquet of herbs
• a quarter of a pound of mushrooms
• well-beaten eggs
• cover with bread crumbs
• In hot olive oil

Method

1. 1

   Trim chicken and steep in cold water for half an hour.

2. 2

   Drain, dust with flour, and set aside.

3. 3

   Simmer giblets and chicken with water for two hours.

4. 4

   In a stewpan, melt butter, add onion, meat, giblets, and white broth.

5. 5

   Simmer without boiling.

6. 6

   Add herbs and simmer for an hour, then strain.

7. 7

   Thicken sauce with flour and simmer chicken pieces in it.

8. 8

   Dip chicken in batter, then beaten eggs, and coat with bread crumbs.

9. 9

   Fry in hot olive oil until golden brown.

10. 10

    Serve garnished with parsley and potatoes Duchesse.

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 69. The excerpt below is the record exactly as published.

a chicken as for fricas- \ LA NAPOLI ^^^' i^ke ^^^ wings, drumsticks, thighs and two pieces of the breast and steep them in cold water half an hour. Drain and wipe dry and dust over with Hour and set aside. Take the rest of the chicken with the giblets and chop small. \Vith water let this simmer for two hours, making a strong broth with a little veal (two ounces or more). Slice an onion into rings which place in the bottom of a stewpan with an ounce of butter. To this add the meat and giblets and a pint of white broth. Let all simmer but not boil or let color. Over this pour common broth until covered and bring slowly to boiling point. Add a small bouquet of herbs and simmer for an hour, then strain. Thicken a little and then simmer in this the stalks and peelings of a quarter of a pound of mush- rooms and the chicken that was previously prepared and dusted with flour. When done strain them and drain the chicken. Strain the sauce and thicken with Hour until it is of the consistency of a rather thin batter. Dip the pieces of chicken into the batter until well coated and set aside until it is cold. Then dip the chicken into well- beaten eggs and cover with bread crumbs. Let set and then re- peat. In hot olive oil

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