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Classic
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page 116
336. COTELETTES DE VOLAILLE.
FOWL CUTLETS. (Entree or Hors d'’uvre.)*
PROPORTIONS.--For five persons:
Chickens...............3.
Eggs..................2.
Butter.................1/4 lb.
Bread crumbs...........4 tablespoonsful.
Time.--20 minutes.
PREPARATION.--1st. Take off the fillets, keeping with them the end of the wing
bone. Dip them in beaten egg, roll in bread crumbs and fry in butter in a
shallow stew pan 2d. Serve in a warm dish and pour over the butter in which they
have been fried.
NOTE.--Use the body in the stock soup No. 1.
337. FILLETS DE VOLAILLE.
FILLETS OF FOWL. (Hors d'’uvre.)* See No. 56.
338. FRITTO DE POULET A L'ITALIENNE.
FRIED CHICKEN (Entree.)€
PROPORTIONS.--For five persons:
Young chickens......2.
Milk................1 pint.
Flour...............3 tablespoonsful.
Parsley.............1 handful.
Lemon...............1.
Salt and pepper.....To suit the taste.
Fat or lard.........Enough to fry.
Time.--1/4 hour.
PREPARATION.--1st. Cut each chicken in about 8 pieces, sprinkle with salt and
pepper, dip the pieces in milk, roll them in flour and fry in fat or lard till
well colored. Serve on a folded napkin with parsley fried in the same fat and a
lemon cut in 5.
339. CROQUETTES DE VOLAILLE.
CROQUETTES OF FOWL. (Hors d'’uvre.)* Same as No. 55.
340. POULE AU RIZ.
BOILED CHICKEN WITH RICE. (Entree.)
PROPORTIONS.--For five persons:
Hen......................1.
Hollandaise sauce........No. 151.
Riz a la Georgienne.
PREPARATION.--1st. Boil the hen as indicated in the stock soup No. 1, and serve
with a Hollandaise sauce No. 151, and rice a la Georgienne, apart.
*For select lunch or ball supper.
€ For breakfast or lunch.
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