Fritot of Chickens, with Tomata Sauce, etc.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For marinating chicken
For frying
For garnish
For sauce
Instructions (14)
  1. Cut the chickens into pieces as for a fricassée and trim them neatly.
  2. Place the chicken pieces in a basin with slices of onion, parsley, bay-leaf, thyme, mignonette-pepper, and a little salt.
  3. Add three tablespoonfuls of salad oil and the juice of a lemon to the chicken mixture.
  4. Marinate the chicken in this mixture for several hours.
  5. When ready to serve, drain the chicken pieces on a cloth.
  6. Shake flour over the chicken pieces to coat them completely.
  7. Form the floured chicken pieces into shape.
  8. Drop the chicken pieces into hot hog's lard and fry until yellow.
  9. Once fried, drain the chicken pieces on a sieve covered with paper.
  10. Place the chicken pieces in a sauté pan and glaze them lightly.
  11. Dish the chicken pieces in a pyramidal form.
  12. Garnish the entrée around with a border of fried eggs and bread croûtons, placed alternately.
  13. Pour Tomata or Poivrade sauce (Nos. 22 and 26) under the fritôt.
  14. Serve.
Original Text
FRITOT OF CHICKENS, WITH TOMATA SAUCE, ETC. The chickens must be cut up as for a fricasseé and the pieces neatly trimmed; then place them in a basin with some slices of onions, parsley, bay-leaf, and thyme, mignonette-pepper and a little salt, three table-spoonfuls of salad-oil, and the juice of a lemon; steep them in this for several hours; when about to send to table, drain the pieces of chicken upon a cloth, shake some flour over them so as to entirely cover the pieces with a coating of it, form them into shape, drop them into some hog's-lard made hot for the purpose, and fry them of a yellow color. When done, drain the pieces of chicken on a sieve covered with paper, lay them upon a sautaúpan, and glaze them over slightly; dish them up in a pyramidal form, garnish the entrée round with a border of fried eggs and croûtons of bread, placed alternately; pour some Tomata or Poivrade sauce (Nos. 22 and 26) under the fritôt, and serve.
Notes
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