Poulet Frit k la Villeroi

Name: Poulet Frit k la Villeroi
Ingredients: I fowl; I pint stock; 2 or. butter; J oz. flour; i glass white wine; i whole egg; bread-crumbs; frying fat; a mirepoix consisting of bacon, carrot, onion, bay-leaf, 2 cloves, and savoury herbs; 3 yolks of eggs; lemon juice; seasoning; parsley

From Recherché entrées, 1907

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 54. The excerpt below is the record exactly as published.

Poulet Frit k la Villeroi. (Fried Chicken, Villeroi style.) I fowl, I pint stock, 2 or. butter, J oz. flour, i glass white wine, i whole egg, bread-crumbs, frying fat, a mirepoix consisting of bacon, carrot, onion, bay-leaf, 2 cloves, and savoury herbs, 3 yolks of eggs, lemon juice, seasoning, parsley

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