Poussins frits à la Lyonnaise

Ingredients

• 2 or 3 (according to size) very small spring chickens
• the juice of 2 lemons
• 2 bay-leaves
• 1 teaspoonful of chopped chives
• a few sprigs of chervil
• pepper
• salt
• clarified butter
• frying-batter
• 1 or 2 small Spanish onions
• tomato sauce (No. 271)

Method

1. 1

   Singe and draw the chickens, cut them into small joints.

2. 2

   Blanch the pieces in slightly salted water, drain, and dry.

3. 3

   Season with salt and pepper, sprinkle with chives and chervil, add bay leaves and lemon juice, cover, and let stand for two hours.

4. 4

   Drain, dip in frying batter, and cook in clarified butter until light brown.

5. 5

   Peel and slice onions, steep in milk, dip in flour, and fry until crisp.

6. 6

   Dish up the chickens and garnish with fried onions.

7. 7

   Serve with hot tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 285. The excerpt below is the record exactly as published.

Poussins frits d la Lyonnaise. — 2 or 3 (according to size) very small spring chickens (baby chickens), the juice of 2 lemons, 2 bay-leaves, 1 teaspoonful of chopped chives, a few sprigs of chervil, pepper and salt, clarified butter, frying -batter , 1 or 2 small Spanish onions, tomato sauce (No. 271). Singe and draw the chickens, and cut them into small joints, the same as for fricassee. Blanch the pieces in slightly salted water, drain, and dry them with a cloth, put them on a dish, season with salt and pepper, sprinkle over the chives and chervil, add the bay- 344 THE NEW CENTURY COOKERY BOOK leaves and lemon-juice, cover with another dish, and let stand for two hours. Drain the pieces of chicken, dip them in frying-batter

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