Chicken, a la Toscane

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
for chicken preparation
for frying
for garnish
alternative garnish
Instructions (14)
  1. Prepare chicken pieces as for a Fritôt.
  2. Drain pieces on a cloth to absorb exterior moisture.
  3. Rub each piece with a thin paste made from egg yolks and breadcrumbs.
  4. Breadcrumb the pieces.
  5. Dip the breadcrumbed pieces in egg.
  6. Sprinkle with clarified butter.
  7. Breadcrumb again.
  8. Pat pieces into shape with the blade of a knife.
  9. Place pieces in a sautapan with clarified butter.
  10. About twenty minutes before serving, fry the chicken pieces until golden yellow.
  11. Drain the fried chicken on a napkin.
  12. Lightly glaze the chicken.
  13. Dish up the chicken.
  14. Garnish with macaroni dressed with cheese, and serve with essence of fowl underneath.
Original Text
CHICKEN, A LA TOSCANE. PREPARE these in the first instance as for a Fritôt, and after the pieces of chicken have been sufficiently steeped, drain them upon a cloth to absorb all the moisture from the exterior, rub each piece over separately with a paste made thin in yelks of eggs, and bread-crumb them upon this; they must then be dipped in egg sprinkled over with clarified butter, and again bread-crumbed upon this; they should next be patted into shape with the blade of a knife, and placed in order in a sautaúpan with some clarified butter. About twenty minutes before sending to table, fry the pieces of chicken of a fine yellow colour, and when done, drain them upon a napkin, glaze them over lightly, and dish them up; garnish with macaroni dressed with cheese, for some essence of fowl under them, and serve. Note.—This dish, may also be served without the macaroni, and is then called à la Viennoise; in which case some quenelles of potatoes may be added.
Notes
—