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Classic
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page 162
in the pan, stir with it some strong beef broth, chopped mushrooms, a little
mace, some lemon slices and, perhaps, a glassful of white wine; cook everything
together to a thick gravy. After stirring through it the yolks of a few eggs,
fill each half of the chicken with the mass, heaping it somewhat in the center,
sprinkle with grated Parmesan cheese, put into a pan side by side and bake in
the oven for 15 minutes, after which serve without any additions.
179. Baked Spring Chicken in South Germany Style, ("Backhænel"). The chickens
should be about 6 or 8 weeks old; after plucking and washing, hold them in hot
water for a minute, then in cold water, and with a sharp knife divide them
lengthwise into two pieces, take out the backbone and cut each half in two
sideways, thus dividing the chicken into quarters. Sprinkle with fine salt and
turn in flour, dip in eggs beaten with water, then turn in bread crumbs which
can be used, if preferred, with Parmesan cheese, and immediately bake in plenty
of lard which must not be too hot, to a light brown. 8 pieces can be put into
the hot lard at a time, moving the pan gently to prevent scorching. Only about 4
minutes are necessary to bake the chickens nicely and give them a good color.
Drain off the fat by laying the pieces on bread slices until all are done, and
lightly brown a handful of fresh parsley, which has been washed and dried in a
cloth, in some lard, but to prevent overheating the pan should first be taken
from the fire. Then serve the chicken on a warmed platter and garnish with the
parsley, which has been sprinkled with a little salt; lay a little bunch of
fresh parsley on the meat.
180. A dainty Fricassee of Capons, young Spring Chickens or Pigeons with Crabs.
Divide the chicken into quarters and the pigeons lengthwise in two, so that the
one kind can be readily distinguished from the other, but this may be done
according to preference; capons are not cut up. Put on a medium fire with some
salt and plenty of butter, cover tightly and after a time turn them; in 1/2 hour
add some boiling bouillon, a few lemon slices without any seeds, some mace and
finely rolled cracker crumbs; cover and cook slowly until tender but
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