Thrice-Cooked Chicken

Ingredients

• 2 fat broilers, quartered
• 1/2 cup flour
• Salt and pepper
• 1/2 cup butter
• Heated milk

Method

1. 1

   Rub chicken with salt and pepper, dredge with flour and lightly brown in butter.

2. 2

   Lay in roasting pan, and pour in hot milk to depth of nearly an inch.

3. 3

   Cover and bake 10 minutes.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 20. The excerpt below is the record exactly as published.

Y2 cup butter, melted onion Vi cup bread crumbs, sifted 2 cups tomato sauce, heated Yz cup grated Parmesan cheese 1 teaspoon beef extract Trim superfluous fat from chops. Season and dip in melted butter. Dip in a mixture of crumbs and Parmesan cheese. Cook garlic and onion lightly in a frying pan, add chops and brown on both sides. Place in a covered baking dish and bake 15 minutes in a moderate oven (35o°F.). (The Italian uses an earthenware dish, embeds it in hot ashes and heaps hot ashes over the cover.) Add tomato sauce mixed with the beef extract and continue baking until very tender. Serve with macaroni and additional tomato sauce. PORK LIVER WITH FENNEL 1V2 pounds pork liver Fennel seeds Salt and pepper Bread Butter Cut liver in 2-inch squares; season, roll in fennel seeds so liver is completely covered with seeds. String on skewers and roast in oven or grill. Serve with bread browned in butter in a skillet. THRICE-COOKED CHICKEN 2 fat broilers, quartered Vi cup flour Salt and pepper l/z cup butter Heated milk

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